VEGETABLE STRUDLE

Crazy dough (LINK)

Seasonal vegetables: for example

autumn: Potatoes, mushrooms, radicchio and pumpkin

winter: cauliflower, potatoes, leek

spring: peas, carrots, zucchini/courgettes

summer: zucchini/courgettes, spring onion, eggplant, baby tomatoes

Bechamel (LINK) with basil

Mixed seeds

oil and salt

1. Cook the vegetables you are using in a pan with a little oil and salt. Meantime prepare both the crazy dough and the bechamel.
2. When the vegetables are cooked, remove excess liquid.
3. Roll out the dough into a large rectangle. In the centre pour a long strip of bechamel.
4. Place the vegetables on top starting with those that contain less liquid (such as the potatoes for example) to avoid moistening the dough.
5. Follow with the other vegetables and close the strudel folding the shorter edges of the rectangle together.
6. Brush over a little oil and some mixed seeds (sunflower, sesame, flax seed etc.)
7. Cook in the oven at 180°C for circa 35 minutes until golden.

Wait until the strudle is lukewarm before slicing, to avoid crumbling.

To make this a complete dish, we can add our version of cooked meatballs or even make it into a meatloaf in pastry surrounded by vegetables.