Vegetable Strudel

 Vegetable Strudel

Vegetable strudel with leek, bell pepper, beans, and Parmigiano (Parmesan cheese) is a delightful and savory pastry dish that typically consists of a flaky and thin pastry sheet wrapped around a flavorful mixture of vegetables and cheese. It's a versatile recipe that can be customized with various ingredients, but here's a general idea of what it might include:

Prep time: 50 minutes   

Cooking time: 40minutes.   

Serving: 4-6 people

Ingredients:

For the dough:

• 150 grams of flour
• 1 egg
• extra virgin olive oil
• salt

For the filling:

• 1 thin leek
• 1 red bell pepper
• 2 zucchine
• 300 grams beans
• parsley, marjoram, thym
• 20 grams butter
• 2 tablespoon di Parmigiano
• Virgin olive oil
• Salt, pepper

Instructions:

1. Mix the flour with the egg, 1 pinch of salt, 1 tablespoon of oil and water necessary to obtain a soft and homogeneous dough. Form the dough into a ball, grease it with a drizzle of oil and let it rest for an hour under an upturned bowl.
2. In the meantime, clean the vegetables and cut the leek into rounds, the pepper and courgettes into strips and the green beans into 3 pieces.
3. Fry the leak in the butter and tablespoons of oil and add the other vegetables and the chopped herbs and cook for a few minutes. Add salt and pepper, add 1/2 glass of water and cook over low heat for around 20 minutes, allowing the vegetables to dry thoroughly.
4. Finally, transfer them onto a plate, let them cool and mix in the parmigiano reggiano. Turn on the oven at 200°C. Roll out the dough into a very thin rectangular and distribute it over the vegetables, leaving the edges free. 
5. Fold 2 cm of the shorter sides of the rectangle of dough over the vegetables then roll up starting from one of the long sides. Place the strudel on the tray lined with baking paper, with the point where the pastry overlaps at the bottom.
6. Cook for about 40 minutes and let it cool down a bit before serving.