4 servings
For the dough:
75
g white flour
25
g butter
egg
salt
For the filling
300
g courgettes
250
g cultivated mushrooms
100
g leek
100
g fontina cheese
olive oil
salt
pepper
Procedure
For the vegetarian strudel recipe, prepare the pastry: shell an egg in a bowl and beat it lightly. In a bowl, mix 75 g flour with 25 g soft, chopped butter, half a beaten egg (keep the rest), a pinch of salt and 2 tablespoons of cold water. Knead everything with your hands until you obtain a dough which you will transfer to the pastry board (or better still to the marble table), where you will knead it vigorously for a long time.
When it is homogeneous and elastic, make it into a ball, grease it with a little butter and place it to rest under a pan, upside down and previously heated. Peel the leeks and courgettes, cut them into small chunks and fry them in 2 tablespoons of hot oil, together with the mushrooms, which have also been trimmed of any earth and thinly sliced. Keep the vegetables on a high heat for a few minutes, then season with salt, remove and leave to cool.
Roll out the pastry with a rolling pin into a fairly thin disc, then roll it out underneath with clenched hands and with the back of your fist, thinning the pastry as much as possible without breaking it. Place the pastry on a large, lightly floured cloth and brush the edges with the remaining egg.
Place the cold vegetables in the centre of the pastry and sprinkle with sliced Fontina cheese. With the help of the tea towel, roll the pastry on itself and finally slide the strudel onto a buttered plate, making sure that the ‘joint’ of the pastry remains against the bottom of the plate. Brush again with a little egg and finally bake the strudel in the oven at 200° for about 30'. Serve warm.
