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autumn strudel, salty and light

ingredients

servings

4

Type 00 wheat flour

250 grams

Iodized salt

1 teaspoon

Pepper

to taste

Fresh sage

5 leafs

Water

120 grams

Extra virgin olive oil

20 grams

Onions

2 unit

Full fat milk

1 glass

Dried mushrooms

50 grams

Almonds

60 grams

Mozzarella, Fior di latte

250 grams

Iodized salt

to taste

Pepper

to taste

starters from Italy

autumn strudel, salty and light

autumn strudel, salty and light

vegetarian with gluten with lactose with nuts source of B vitamins high in calcium high in potassium high in magnesium

ready in

1 hour 5 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

autumn strudel, salty and light

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!

autumn strudel, salty and light step 1

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.

autumn strudel, salty and light step 2

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.

autumn strudel, salty and light step 3

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.

autumn strudel, salty and light step 4

step 4

Soak the dried mushrooms in the serum of the mozzarella you have stored and let them find out for half an hour.

autumn strudel, salty and light step 5

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.

autumn strudel, salty and light step 6

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

autumn strudel, salty and light step 7

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.

autumn strudel, salty and light step 8

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.

autumn strudel, salty and light step 9

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.

autumn strudel, salty and light step 10

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.

autumn strudel, salty and light step 11

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.

autumn strudel, salty and light step 12

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.

autumn strudel, salty and light step 13

step 13

Remove the paper and ends cooking for another 5 minutes.

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