6

condividi su

autumn strudel, salty and light

ingredienti

persone

4

Sale iodato

1 teaspoon

Pepe

to taste

Salvia fresca

5 leafs

Cipolle

2 unit

Latte intero

1 glass

Sale iodato

to taste

Pepe

to taste

Farina di frumento tipo 00

250 grams

Acqua

120 grams

Funghi secchi

50 grams

Mandorle

60 grams

Mozzarella, Fior di latte

250 grams

Olio extravergine di oliva

20 grams

starters da Italia

autumn strudel, salty and light

autumn strudel, salty and light

vegetariano con glutine con lattosio con noci fonte di Vit gruppo B ricco in calcio ricco in potassio ricco in magnesio

pronta in

1 ora 5 minuti

difficoltà

fabbisogno giornaliero

100% Fat

100% Protein

100% Carbohydrates

tradotta da italiano con

Foto Ricetta 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!

Foto preparazione autumn strudel, salty and light

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.

Foto preparazione autumn strudel, salty and light

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.

Foto preparazione autumn strudel, salty and light

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.

Foto preparazione autumn strudel, salty and light

step 4

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

Foto preparazione autumn strudel, salty and light

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.

Foto preparazione autumn strudel, salty and light

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

Foto preparazione autumn strudel, salty and light

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.

Foto preparazione autumn strudel, salty and light

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.

Foto preparazione autumn strudel, salty and light

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.

Foto preparazione autumn strudel, salty and light

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.

Foto preparazione autumn strudel, salty and light

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.

Foto preparazione autumn strudel, salty and light

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.

Foto preparazione autumn strudel, salty and light

step 13

Remove the paper and ends cooking for another 5 minutes.

fabbisogno giornaliero
(per persona)

Main +

Calories 535.84 kcal n.d.

Fat 24.24 g n.d.

Carbohydrates 55.31 g n.d.

Protein 28.5 g n.d.

Fibers 10.96 g n.d.

Water 129.82 g n.d.

Ashes 6.21 g n.d.

Sugars 4.81 g n.d.

Starch 36.22 g n.d.

Minerals +

Calcium 604.57 mg n.d.

Sodium 1082.97 mg n.d.

Phosphorus 657.16 mg n.d.

Potassium 681.23 mg n.d.

Iron 3.51 mg n.d.

Magnesium 167.06 mg n.d.

Zinc 4.97 mg n.d.

Copper 1.1 mg n.d.

Manganese 3.17 mg n.d.

Selenium 55.02 mcg n.d.

Fluorine 21.99 mcg n.d.

Vitamins +

A 89.88 mcg n.d.

B1 0.42 mg n.d.

B2 0.67 mg n.d.

B3 5.54 mg n.d.

B5 3.38 mg n.d.

B6 0.51 mg n.d.

B9 0.0 mcg n.d.

B12 0.63 mcg n.d.

C 3.4 mg n.d.

E 5.26 mg n.d.

B12 added 0.0 mcg n.d.

D 1.04 mcg n.d.

K 16.97 mcg n.d.

Lipids +

Monounsaturated 11.55 g n.d.

Polyunsaturated 3.46 g n.d.

Saturated 8.43 g n.d.

Cholesterol 42.75 mg n.d.

unsaturated 15.0 g n.d.

Amino acids +

Phenylalanine 1.5 g n.d.

Isoleucine 1.21 g n.d.

Histidine 0.92 g n.d.

Leucine 2.43 g n.d.

Lysine 1.95 g n.d.

Methionine 0.63 g n.d.

Tyrosine 1.21 g n.d.

Threonine 1.01 g n.d.

Tryptophan 0.37 g n.d.

Valine 1.54 g n.d.

Other +

Ethyl alcohol 0.0 g n.d.

Caffeine 0.0 mg n.d.

Theobromine 0.0 mg n.d.

Caricamento Foto Foto passaggio