🥕 Savory strudel with julienne vegetables and Bresaola della Valtellina IGP 🥩
A perfect mix of tradition and creativity ✨
The savory strudel with Bresaola della Valtellina IGP and julienne vegetables is a modern and tasty reinterpretation of the classic strudel, perfect as an appetizer, main dish, or light second course. The crunchiness of the homemade dough embraces a colorful and flavorful filling made with zucchini, carrots, artichokes, and onion, with the noble addition of Bresaola IGP and a crunchy touch provided by pine nuts and sesame seeds. A healthy, light, and flavorful recipe to serve simply at the table. 😍🍴
🛒 Ingredients for 4 people
For the dough:
- 240 g of flour
- 120 g of water (at room temperature)
- 20 g of extra virgin olive oil
- A pinch of salt
For the filling:
- 160 g of Bresaola della Valtellina IGP
- 160 g of zucchini
- 160 g of carrots
- 200 g of artichokes
- 160 g of onion
- 20 g of pine nuts
- 10 g of extra virgin olive oil
- Sesame seeds to taste
- 1 tablespoon of milk for brushing
👩🍳 Step by step preparation
- Prepare the dough: combine flour, water, salt, and half of the oil. Knead until you obtain a soft dough. Cover it and let it rest for 40 minutes.
- Cut the vegetables into julienne: carrots, zucchini, onion, and artichokes. Cook them in a pan: first the onion, then carrots and artichokes, finally zucchini. Cook everything over high heat for about 10-12 minutes. Let cool.
- Roll out the dough on a floured tea towel to a thickness of 2-3 mm. Brush with the remaining oil.
- Distribute the bresaola over the rectangle of dough, then add the cooled vegetables and pine nuts in the center.
- Roll up the strudel with the help of the tea towel and seal the ends well.
- Brush with milk, sprinkle with sesame seeds, and make a few incisions on the surface.
- Bake at 180°C for about 35 minutes, until golden.
💡 Useful tips
✅ You can enrich the filling with flakes of Parmesan or cubes of Casera cheese.
✅ Ideal for picnics, aperitifs, or quick lunches.
✅ Perfect to enjoy cold as well!
📸 The image of the dishes is purely indicative and may not necessarily correspond exactly to the recipe.
