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Savory strudel of cabbage and speck with mustard sauce
ingredients
servings
4
Puff pastry
230 oz
Savoy cabbage
300 oz
Fontina cheese
70 oz
Speck
50 oz
Apples
1 half
Apple vinegar
1 spoon
Extra virgin olive oil
1 spoon
Salt
to taste
Pepper
to taste
Eggs
1 unit
Vegetable broth
1 glass
Butter
1 knob
Type 00 wheat flour
1 spoon
Mustard
25 oz
single courses from Italy
Savory strudel of cabbage and speck with mustard sauce
Savory strudel of cabbage and speck with mustard sauce
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
To prepare this savory strudel I combined the cabbage with the apple and a spoon of apple vinegar with bacon and cheese
preparation
step 1
Cut and wash the cabbage, peel and cut the apple. Cook the cabbage with the apple in a tablespoon of oil and one of apple vinegar. Add half a glass of vegetable stock and let it stew for about 20 minutes with. Season with salt, pepper and let cool.
step 2
Roll out the dough (preferably rectangular) on a sheet of baking paper and put the slices of speck in the central part; always in the center place the cabbage and the cheese cut into cubes (if you do not have the fontina you can replace it with a pasta filata).
step 3
Close the strudel by matching the two outer edges of the puff pastry and sealing the ends well, then place it on a baking sheet with parchment paper with the closure below so that it does not open during cooking.
step 4
Punct the surface of the strudel with a fork and brush with beaten egg. Cook for 25 minutes in a 200 ° hot oven.
step 5
Meanwhile prepare the accompanying sauce: bring to boil the broth, remove from the heat and add the butter to be melted then, stirring with a whisk, add the flour and mustard.
step 6
Once the strudel is out of the oven, let it rest for five minutes, after which cut into slices and sprinkle with the mustard sauce.
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