Vegetable strudel
Instructions
In puff pastry (decongelata .
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) pulled thin layered stretch: boiled carrots and then jump in a little oil Extra Virgin olive oil; also sauteed spinach; Mushroom type fungi sautéed; thin slices of cheese Edamer or other type; zucchine trifolate/cut again for the long and thin; Eggplant sautéed with garlic into small cubes; slices of cooked ham; subject to availability of ingredients.
The moral is to make uniform layers of different colors.
Close the dough over itself for good, if you can use this to paste advances decorate with leaves (pasta) or otherwise.
Spennelli with a nice egg yolk above and below carefully, taking care not to pierce the dough (at least under).
Put in the oven already warm from 30 to 45 minutes depending on oven to 160-180 degrees.
If you practice of small incisions with a fork on top of strudel to allow the release of hot air that could blow the dough.
Let cool slightly, then cut into slices, accompanied with tomato sauce and Basil warm (not over the slice but next door so that if you would otherwise no intingi).
More strudel is most cold is easy to cut .
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the ideal would be to have the microwave that heats thoroughly after cutting.
Accompany with a Chardonnay if you love white or rosé.
Red is a bit more difficult but you can find something light that matches perfectly.
Ingredients and dosing for 4 persons
- Puff pastry
- Boiled carrots
- Olive oil
- Spinach
- Mushrooms sautéed
- Some slices of edamer cheese
- Courgettes sautéed with garlic
- Eggplant sautéed with garlic
- Some slices of ham
- Some of egg yolks
- Tomato
- Basil