Vegetable strudel in sauce

10246 VEGETABLE STRUDEL IN ZUCCHINI and Basil SAUCE INGREDIENTS for 4 PEOPLE 150 g carrots, chopped celery 150 g, 200 g, 300 g courgettes cut into sticks (only outside), 50 g of pine nuts, butter, a sprig of basil, extra-virgin olive oil, 1 egg, salt and pepper.

For the dough: 150 g flour, 1 tablespoon oil, salt.

Preparation and cooking time: 1 hour and 30 minutes difficulty: medium PROCEDURE Place the flour on the work surface and pour in the oil, a pinch of salt, 50 g of warm water.

Mix ingredients and roll them into balls very well until you get a smooth paste.

Wrap it in plastic wrap and let it rest in the refrigerator for 30 minutes.

Meanwhile, blanched in salted water, separately, carrots, you'll cut into julienne, celery, potatoes, peeled and cut into sticks and half of Zucchini.

Drain the vegetables and raffreddatele in water and ice.

Well, when done, Sgrondatele and saltatele in a pan with a knob of butter, salt and pepper.

Add the pine nuts.

Prepare the sauce: you blast the remaining zucchini in pan with a drizzle of olive oil, add salt and pepatele.

Freshly cooked, blend to mixer with the basil leaves, washed and dried, a pinch of salt and oil needed to obtain a mixture is smooth and creamy.

Roll out the dough into a rectangular pastry rather thin, then allargatela on a clean kitchen towel.

Arrange vegetables on half pastry, brush the dough with a little oil and roll up strudel with the towel and folding well to the end.

Brush the strudel with beaten egg and cook in preheated oven 180/190ø, for about 20 minutes.

Sfornatelo, cut it into slices and divide it into individual dishes.

Nappatelo with Zucchini and sauce hot basil, and serve.