Recipe Speck strudel donut, broccoli and Gruyère – Italian Cuisine

  • 500 g broccoli
  • 150 g flour plus a little
  • 150 g Gruyère cheese
  • 100 g Sliced ​​Alto Adige Speck
  • 70 g butter plus a little
  • 1 egg
  • 1 yolk
  • milk
  • salt
  • pepper

For the recipe of speck strudel donut, broccoli and Gruyère, mix the flour with butter, egg, a pinch of salt and 2 tablespoons of water, until you get an elastic compound; heat a saucepan over the heat and, when it is hot, place it over the dough upside down, without touching it; let stand for 15 '.

Peel the broccoli, divide them into pieces and boil them in salted boiling water for 7 ', then brown them in a pan with a knob of butter and ground pepper for 2', crushing them with a spoon until they are reduced to mashed. Coarsely grate the Gruyère and mix it with the broccoli. Sprinkle the work surface and a tea towel with a little flour; spread the dough on the tea towel, pulling it until it becomes an almost transparent rectangle, then distribute the slices of speck in the center along its entire length, put the broccoli on top and roll the strudel, helping yourself with the tea towel.

Close the ends and roll it a little on the work surface, so that it stretches and the filling is distributed evenly. Remove the excess pasta from the ends and close the donut strudel; reinforce the junction point with a little water-brushed dough. Transfer the donut from the tea towel to a baking sheet lined with parchment paper. Mix an egg yolk with a spoonful of milk, brush it on the donut and bake it at 190 ° C for about 30 '.

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