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Strudel di verdure
This vegetable strudel is a delicious puff pastry dish with fresh vegetables and delicious ricotta cheese. It is not only perfect as an appetizer. Also as a main course with fresh salad of the season, the strudel di verdure convinces with its delicious taste.
Did you know? In Italy, strudel is predominantly found in the regions of South Tyrol, Friuli-Venezia Giulia and Veneto, as these were once under Austrian-Hungarian domination.
- 250 g puff pastry
- 100 g zucchini
- 100 g carrots
- 100 g potatoes
- 250 g ricotta cheese
- 50 g parmesan cheese grated
- 1 egg
- salt to taste
- pepper to taste
- olive oil extra virgin
- 1 egg yolk
- sesame to taste
- First peel the potatoes and carrots and wash the zucchini. Then finely dice the vegetables and sauté them for 5 minutes in a frying pan with a dash of olive oil. Then leave to cool.100 g zucchini, 100 g carrots, 100 g potatoes, olive oil extra virgin
- Place the ricotta, grated parmesan, egg and cooked vegetables in a large bowl. Season with salt and pepper and mix thoroughly.250 g ricotta cheese, 50 g parmesan cheese, 1 egg, salt, pepper
- Preheat the oven to 180 °C / 360 °F.
- Roll out the puff pastry on a baking paper and fill with the ricotta and vegetable mixture. Now roll up the strudel from the long side and close it well at the sides. Then place on the baking paper with the closure facing down and transfer to a baking tray.250 g puff pastry
- Now put the egg yolk in a small bowl and whisk with a fork. Brush the entire surface of the strudel with it and sprinkle with sesame seeds to taste.1 egg yolk, sesame
- Now put the strudel in the preheated oven for about 30 minutes and bake until golden brown. Finally, remove from the oven, cut into slices and serve immediately hot!Buon appetito!
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