Tag: strudel

Vegetable strudel with fondue recipe, the recipe – Italian cuisine reinvented by Gordon Ramsay

Vegetable strudel with fondue recipe, the recipe

This Vegetable Strudel It’s a restaurant recipe Caserta Chessan ideal place for those who want to feel cared for at the table: Gino Della Valle with his wife Marilena and daughter Valentina kindly guide the kitchen and the dining room, highlighting the local products with particular attention to green part.

There is sensitivity to tradition: bread and aubergine peels, lentil meatballs, escarole’s Pizzapastas with vegetable ragù. But at the same time new ideas like it strudel which is a tasty concentration of flavors, local and “universal”.

Discover the recipe with a filling of escaroleraisins, buffalo mozzarella and capers and the accompaniment with a Fondue of buffalo mozzarella.

Poppy strudel – Sale & Pepe – Italian Cuisine

Poppy strudel - Sale & Pepe

1) In a bowl mix flour with baking powder, sugar and soft butter into small pieces. Therefore add the eggs and knead everything again. Cover with a cloth and let the dough rest for 30 minutes.

2) In a saucepan boil a quantity of milk equal to the volume of poppy seeds; once it reaches a boil, add the seeds and cook them over very low heat for about ten minutes (the seeds must be just covered: you can eliminate excess milk or add more if necessary). At the end of cooking, the liquid must be perfectly blended with the poppy seeds and form a well-bonded, soft but not liquid mass.

3) Leave cool down, so add a few tablespoons of honey to sweeten and further bind the filling. Roll out half of the dough creating a rectangle of about 20×40 cm, spread over the filling leaving a couple of centimeters from the edge, then roll it up not too narrow lengthwise. Do the same with the second strudel.

4) Brush each strudel with a beaten yolk and bake at 180 degrees for 30-40 minutes. Serve them lukewarm into slices of about 1 cm, sprinkled with icing sugar.


Posted on 25/01/2022


Red onion strudel, Asiago and Prague ham – Italian Cuisine

Red onion strudel, Asiago and Prague ham

1) Knead flour with a pinch of salt, 1 tablespoon of oil and 1.25 dl of warm water; formed a stick, wrap it in cling film and let it rest in the fridge for 2 hours.

2) Peel the onions, cut into 1/2 cm thick slices and cook for 20 minutes in a covered pan over low heat with 30 g of butter, brown sugar, bay leaf, and red vinegar. Raise the lid, add 80 g of shelled currants, cook over high heat for about 5-6 minutes, hold aside 2 tablespoons of onions to decorate and let cool.

3) Toast in the pan the breadcrumbs with the remaining butter e let it cool. Roll out the strudel dough in a very thin rectangular sheet; sprinkle it with the toasted breadcrumbs leaving a margin of 3 fingers free, distribute yourselves over half of the onions, the ham, the cheese cut into slices and complete with the remaining onions. Fold back one long side of the dough inwards and roll it over the filling.

4) Transfer the strudel in a baking tray lined with parchment paper, brush it with the yolk diluted with a few drops of water, transfer it to the oven and cook at 200 ° for 45 minutes. Take it out of the oven, slice it and serve it with the onions kept aside, the remaining blackcurrant cicchi and the Castelfranco radicchio, chopped and seasoned with oil, salt and pepper.


Posted on 06/01/2022


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