The Group Stage of UEFA Euro Cup 2020/2021 is over and Italy successfully moved into the Round of 16 ties!
So here at Linguini we are now getting ready for the next match: Italy v Austria. This means not only warming up our voices to cheer the Azzurri, but also preparing another “Match time munchies“.
We did some research on the traditional Austrian Cuisine to look for inspiration but here’s the thing. Summer in Italy means a wonderful explosion of freshness and colour on your table, while the Continental/Central European culinary tradition of Austria is populated by a variety of very rich beef and veal soups (gulasch, rindsuppe), stews, ragouts and many other cheese and potatoes dishes.
It really seems an unlikely combination.
But if you think about it, Austria is also the land of one of the most delicious patisseries in the world right?
So what about a Strudel?
YES! We made the traditional paper-thin strudel dough, but rather than filling it with apples, breadcrumbs and cinnamon we used our national colours: tomatoes, mozzarella and courgettes!
And a few slices of Italian prosciutto of course… just to enhance the flavour.
And there you are, a delicious Savoury Strudel!
Easy to make and perfect to serve on a cutting board with some parmisan flakes.
As usual, our recipes are very versatile, so feel free to stuff your strudel with whatever you want and/or whatever you have on hand (this is indeed a perfect recipe to use your leftover).
So… ready for the kick-off whistle?
Savoury Strudel
Ingredients
- 150 grams Flour
- 80 grams Lukewarm Water
- 1 tsp Vinegar
- 1 tsp Olive Oil
- 1 pinch Salt
- 3 tbsp Tomato sauce
- 1 Courgette
- 1 Mozzarella
- 3 slices Prosciutto
- Egg wash (1 egg + some milk) for the surface
Instructions
- Add flour, oil, vinegar and salt in a bowl and then add the lukewarm water. Knead until you have a smooth dough (a few minutes, you can also use a stand mixer).
- Put the dough in a greased bowl and brush the surface with some drops of olive oil. Cover the dough and let it rest for 30 minutes at room temperature
- After the resting time, roll the dough with a rolling pin to a thin sheet, no thicker than about 2mm
- Now it is time to put the filling into your strudel: start with the tomato sauce, then add the diced courgette, the prosciutto and somes slices of mozzarella. You can put all the the filling in the central part of the dough and then cover it with the edges (be sure to "close" the strudel very well or the filling may come out in the oven). Or you can spread the filling all over the dough and then roll up the dough and shape it into a sausage.
- When your "sausage" is ready, brush the surface with some egg wash and a cook the strudel in the oven at 200° for 25 minutes.
