Strudel di Verdure (Vegetable Strudel)

When we think about strudel, we usually imagine the delicious pastry roll filled with apples, raisins and cinnamon, which is a traditional dessert of Trentino Alto Adige. The term derives from the German word “strudel” which means vortex; in fact, this stuffed roll, made with a very thin dough, is typical of the Italian regions that were part of the Austro-Hungarian Empire. The version that I propose here uses a different filling: fresh seasonal vegetables, sautéed in olive oil and flavored with fresh mint. A touch of robiola (anItalian soft-ripened cheese of the Stracchino family, (see focaccia di Recco) gives a creamy taste to this recipe. This tasty strudel is ideal as an appetizer or light vegetarian lunch. The preparation is quick and simple, and I recommend using puff pastry to speed things up. The traditional strudel dough is made of flour, oil and water and is pulled very thin, until it’s almost transparent; this is the secret and also the hardest part! You can also prepare the strudel in advance and then heat it in the oven a few minutes before slicing and serving.

STRUDEL DI VERDURE (VEGETABLE STRUDEL)
Preparation time: 50 min.                    Servings: 6

INGREDIENTS
1 medium red onion
200 g (7 oz) zucchini, cut into julienne strips
200 peppers (7 oz), cut into julienne strips
200 g carrots (7 oz), peeled and cut into julienne strips
3 mint leaves, chopped
5 tablespoons of olive oil (extra virgin)
100 g (4 oz) robiola, soft cheese
3 tablespoons grated Parmesan cheese
Salt and freshly ground pepper
230 g (8 oz) puff pastry (disc)
1 beaten egg

DIRECTIONS
Preheat oven to 180 ° C
1. In a pan sauté onion over medium-low, just until soft. Add carrots and peppers. After a few minutes (about 5) add zucchini, and salt and pepper to taste. Cook for about 5-7 min., Vegetables should be crunchy. Add mint. When done, drain the vegetables on paper towels to remove excess olive oil
2. Place the puff pastry disc on parchment paper. Spread with vegetable filling, leaving a border of about 5 cm (2 inches). Distribute pieces of the robiola cheese on top and sprinkle with Parmesan cheese
3. Roll up the strudel and close the ends to seal in the stuffing. Brush with egg and bake on a baking sheet covered with parchment paper for about 35-40 min. Remove from oven and let stand on a rack for a few minutes. Serve warm. Paola