Italian Vegetable Strudel
8 servings
80 minutes
Italian vegetable strudel is a refined combination of fresh vegetables, creamy sauce, and crispy puff pastry. This dish embodies the lightness and sophistication of Italian cuisine, where every flavor note plays its role. The origins of strudel trace back to Europe, but its vegetable variation with Mediterranean notes captures the hearts of gourmets. Tender beans, aromatic artichokes, sweet carrots, and potatoes come together in a harmonious ensemble infused with garlic butter and cream. Baked to a golden crust, the strudel reveals a richness of textures: the crispy shell contrasts with the soft, rich filling. It can be served as a main dish or a savory appetizer, and the recipe's lightness makes it a wonderful choice for family dinners or festive gatherings.
1
Preheat the oven to 180 degrees. Cut the beans in half, divide the artichokes into 4 parts, and dice the carrots and potatoes. In separate pots of boiling water, cook all the vegetables: peas, beans, asparagus, artichokes, carrots, and potatoes until al dente.
- Green peas: 300 g
- Green beans: 300 g
- Fresh asparagus: 300 pieces
- Artichokes: 300 g
- Carrot: 200 g
- Potato: 200 g
2
Heat 100 grams of butter and sauté garlic in a pan until fragrant. Remove the garlic, add vegetables to the butter, season with salt and pepper, and fry, stirring constantly, for about 5 minutes. Remove from heat and stir in cream into the vegetable mixture.
- Butter: 150 g
- Garlic: 1 clove
- Salt: to taste
- Ground black pepper: to taste
- Cream 20%: 4 tablespoons
3
Melt the remaining butter. Meanwhile, roll out the dough into a large rectangle as thin as possible. Brush the dough with melted butter and add the vegetables. Carefully roll the dough into a log, brush the top with lightly beaten egg yolk, and bake in the oven for about 30 minutes until golden brown. Let the strudel cool slightly before serving.
- Butter: 150 g
- Puff pastry: 250 g
- Egg yolk: 1 piece