vegetable strudel.
Prepare the dough with 250g of flour, 1 egg, 2 tablespoons extra virgin olive oil, a pinch of salt and warm water.
Mix ingredients and stretch the dough with water if needed, until a ball is not sticky and elastic wrap in a damp cloth and do refrigerate for half an hour. Meanwhile
make the filling by cooking in a pan with extra virgin olive oil, red onion, zucchini and eggplant purple half diced fairly large, salt and pepper.
Add pine nuts or chopped walnuts and blend lightly with two fingers of white wine.
Remove from heat halfway through cooking.
After half an hour remove the dough from the refrigerator, dust the work surface and the ball of flour and knead with a rolling pin as possible without pulling or breaking bucarla. When the mixture begins to be quite thin, almost to the end of the work, bring it on a sheet of parchment paper, which will serve to raise and then bake the strudel stuffed with cloth.
Put the filling on the pastry thin, trying to create a rectangle that will close and then wind up making sure it is well sealed. Cut the excess dough and remove it: do not mix more than necessary by superimposing several layers of pasta, except where necessary, ie in the closing points of the strudel.
Brush strudel with melted butter and bake at 200 degrees in convection oven for about half an hour.
Cool completely and rather heated before serving.
can pass along the herb puree.
Inspiration: Up
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