Calzone onion
107 recipes
autumn strudel, salty and light
ingredients
servings
4
Type 00 wheat flour
250 oz
Iodized salt
1 teaspoon
Pepper
to taste
Fresh sage
5 leafs
Water
120 oz
Extra virgin olive oil
20 oz
Onions
2 unit
Full fat milk
1 glass
Dried mushrooms
50 oz
Almonds
60 oz
Mozzarella, Fior di latte
250 oz
Iodized salt
to taste
Pepper
to taste
starters from Italy
autumn strudel, salty and light
autumn strudel, salty and light
ready in
1 hour 5 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A light and crumbly dough surrounds a filling by the scents and flavors of autumn: dried mushrooms and onions, mozzarella fior di latte and almonds. An idea easy, cheap and delicious to be presented as a starter, to start with tasty light lunches every autumn!
preparation
step 1
Prepare the dough by consolidating all the ingredients into the mixer and knead for 5 minutes. Make a ball, wrap it in parchment paper and make it stand for 1 hour at room temperature.
step 2
Meanwhile, prepare the filling: slicing thick enough onions and place them in a bowl filled with cold water for half an hour so that, once cooked, they are more digestible.
step 3
Drip mozzarella from their serum keep it in a cup, affettala and cut into cubes. Put it on a plate and let stand at room temperature so that it loses the excess milk.
step 4
Soak the dried mushrooms in the serum of the mozzarella you have stored and let them find out for half an hour.
step 5
Drain the onions and place them in a large pan with a tablespoon of oil, 1 teaspoon salt, 1 pinch of pepper and kindle the flame.
step 6
Add the milk, cover with the lid and cook for 5 minutes. Remove the lid and you still simmer 10 minutes until the milk has been absorbed by the onions are soft. Make intipidire
step 7
Coarsely Chop the mushrooms and almonds. Turn on the oven to 190 ° C. Spread a clean cloth on the table, and infarinalo posizionaci the dough.
step 8
Flour and spread it too thin in a large rectangle will not be difficult because the rest of the dough will have it made it very, very elastic.
step 9
Cover the dough leaving 1 cm from the edge on each side of the rectangle with onions, mushrooms, the squeezed mozzarella and almonds.
step 10
Add a pinch of salt and pepper and close the free edge of dough inward so as not to spill the filling in baking.
step 11
Helping with the cloth form your strudel, stringilo well, curvalo if you like and put it on a baking tray lined with parchment paper.
step 12
Brush strudel with a little milk, decorates the surface with the whole almonds kept aside, cover with a second sheet of parchment paper and bake for 30 minutes.
step 13
Remove the paper and ends cooking for another 5 minutes.
