Vegetarian Strudel

 

Ingredients

 

Serve 4-6

• 1 quantity Short-Crust Pastry With Egg (refer recipe)

Filing:

• 1 clove garlic, chopped

• 1/3 cup/60 g pine nuts

• 4 tbsp extra-virgin olive oil

• 1 lb/500 g zucchini/courgettes, grated

• salt to taste

• 2 cups/500 g fresh Ricotta cheese

• 2/3 cup/80 g freshly grated Parmesan cheese

• 1 egg + 1 egg yolk

• 6-8 leaves basil, torn

• 1 quantity Pesto (refer recipe)

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Method:

1. Prepare the pastry and chill in the refrigerator. Preheat the oven to 350°F/180°C/gas 4. Line a baking sheet with waxed paper.

2. Sauté the garlic and pine nuts in 3 tablespoons of oil in a large frying pan until pale gold.

3. Add the zucchini and sauté for 5 minutes, or until they have released all their liquid. Season with salt.

4. Mix the Ricotta, Parmesan, egg and egg yolk, basil, and salt in a large bowl.

5. Roll the pastry out very thinly on a lightly floured work surface into a large rectangle.

6. Spread with the Ricotta mixture, leaving a border of about 3/4 inch (2 cm) around the edges.

7. Arrange the zucchini on top. Fold in the edges down the long side, then roll the pastry up from the short sides over the filling.

8. Transfer to the prepared baking sheet and shape it into a ring. Brush with the remaining oil and bake for 30-35 minutes, or until golden.

9. Serve hot or at room temperature with the pesto on the side.