SALTY STRUDEL


SALTY STRUDEL

 black gallon
  • Preparation: one hour and a quarter
  • Doses: 4

It’s a digression that I tried on the subject of savory pies, the result was much appreciated, so I thought I’d share it.

INGREDIANTS

  • 250 gr cow’s milk ricotta
  • 1 onion
  • 100 gr sliced speck
  • 2 egg
  • 100 gr grated Parmigiano Reggiano
  • 100 gr seasoned caciocavallo cut into slices
  • salt
  • pepper
  • bunch of chopped parsley
  • 1 rectangular frozen puff pastry roll
  • tablespoons of milk

INSTRUCTIONS

  1. Clean and thinly slice the onion, sauté it in a pan over very low heat.
  2. In a bowl, arrange the chopped ricotta, speck and caciocavallo.
  3. Add the eggs, Parmesan (minus a tablespoon), parsley and warm onion. Mix thoroughly until everything is homogeneous.
  4. Roll out the puff pastry on a baking sheet, and pour the mixture into the center, arranged lengthwise. Close with the other edges of the dough to form a loaf.
  5. Brush it with two tablespoons of milk and sprinkle with the spoonful of leftover Parmesan.
  6. Bake at 180 degrees for 50 minutes and serve hot.

You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *

error: Content is protected by eFoodChef Team Thanks