- Appetizers
- MEDIUM
- 45 min
Salt strudel with stracchino
250 gr of 0 type spelt flour
1 egg
2 tablespoons of extra virgin olive oil
salt
water
Strudel filling
110 g of peeled sweet potatoes
50 g of red peppers
the green part of a scallion
2 large leaves of Sicilian broccoli
50 grams of Sicilian broccoli
120 grams of Nonno Nanni yoghurt stracchino
a pinch of salt
fresh ground black pepper
To decorate the strudel
1 egg
Nonno Nanni Stracchino is a fresh, soft cheese with a unique flavour
Method
The first step for any good strudel is it dough.
I put flour, one egg in the center of the counter, oil, and salt and I started working. At first the mixture is crumbly but all you have to do is add a few handfuls of water. One at a time, calmly. In just 5 minutes I got a smooth and elastic mixture. This time, given the rich filling, I wanted the pastry to be more workable than usual so I kept it a bit wet.
I wrapped it in clingfilm and left in the refrigerator for a night. The next day, after coming back from the market, I the peeled sweet potato and washed the broccoli, the bell pepper. I also picked and washed two large leaves from the Sicilian broccoli.
I cut the sweet potato into really thin slices, the pepper first into strips and then into cubes, the broccoli into small pieces. Leaves were cut into strips. Oh, at last, I remembered about the leek. I focused on its green part, the stem.
I then stretched the strudel dough first with a rolling pin and then with my hands. I stretched it until it became thin as usual, by taking care, however, of avoiding the formation of holes. I admit having made some holes:) but I solved after rolling the strudel and recovering a piece of extra pasta to hide the hole.
Once I rolled out the mixture, first I spread the potatoes over half of the mixture, then the broccoli leaf and half of the stracchino cut into pieces. On top of this I spread some pieces of true Sicilian broccoli and the pepper, as well as the rest of the stracchino. A pinch of salt and fresh ground pepper and started rolling. I started by preheating the oven to 220 °C.
Meanwhile, I moved the strudel on the oven tray covered with baking paper (green for the record: used greaseproof paper. It works! I generally use it 3-4 times without any problems, of course if it remains clean).
I painted it on the baking sheet with a beaten egg (I did not use it all) and I spread little zatar or zahtar over it, as you prefer writing it. I baked it at 220 °C for 30 minutes. I let it cool down a bit and then served it.
An unexpected success. The sweet flavor of the potatoes got mixed with the richer flavors of the pepper. Even the broccoli was held in by the stracchino as far as its leaf and substance are concerned
Stracchino
Recipe devised by food blogger
Rossella Di Bidino
Ma che ti sei mangiato?
I’m 39 years old, I’m from Friuli and have been living in Rome for more than 10 years. I’m one of those people who say they have a innate passion for writing.
