SBS Food

www.sbs.com.au/food

Strudel di ricotta e n’duja (ricotta and n’duja strudel)

A savoury strudel is a wonderful way to present a pie in a slightly different shape and form. This one is filled with creamy ricotta and meaty pork sausage.

  • serves

    8-10

  • prep

    35 minutes

  • cook

    1 hour

  • difficulty

    Mid

serves

8-10

people

preparation

35

minutes

cooking

1

hour

difficulty

Mid

level

Ingredients

  • 250 g (1 ⅔ cups) plain flour
  • pinch of salt
  • 40 g unsalted butter, melted
  • 125 ml (½ cup) sparkling water, plus extra if needed
  • 1 egg, lightly beaten
  • 20 g cold butter, diced, for dotting
Filling
  • 2 tbsp extra virgin olive oil
  • 3 zucchini, thinly sliced
  • salt and ground black pepper
  • 150 g 'nduja, cut into small pieces
  • 400 g fresh ricotta, well drained
  • 25 g (¼ cup) grated pecorino
  • 1 egg
  • 1 large handful of flat-leaf parsley, roughly chopped
Standing time: 2.5 hours

Instructions

  1. Place the flour and salt in a bowl. Make a well in the centre and add the butter, water and half the beaten egg (reserving the other half for brushing on top if needed). Gently bring the mixture together to form a dough, adding an extra 1–2 tablespoons of water if it seems too dry. Knead for about 10 minutes or until smooth and soft, then wrap in plastic wrap and rest in the refrigerator for 30 minutes.
  2. Meanwhile, preheat the oven to 180°C and line a large baking tray with baking paper.
  3. For the filling, heat the olive oil in a small frying pan over medium–high heat. Add the zucchini and cook, stirring, for 6–8 minutes or until lightly browned. Season with salt and pepper and set aside.
  4. Combine the 'nduja, ricotta, pecorino, egg, parsley and zucchini in a large bowl and season with salt and pepper.
  5. When the pastry has finished resting, roll it out on a lightly floured work surface into a rough rectangle about 2 mm–3 mm thick. The pastry should be almost see-through. Place the pastry on a large, floured kitchen towel, the longest side facing you.
  6. Spoon the filling along the bottom third of the pastry. Dot it with a few knobs of butter, then use the kitchen towel to help you roll the strudel into a log, folding in the sides as you go. Lift onto the prepared tray and form it into the shape of a horseshoe or leave it as a log. Brush the top of the pastry with the remaining beaten egg.
  7. Bake for 40–45 minutes or until golden and crisp. Let it cool for 20–30 minutes before cutting into it to prevent the filling from splattering out.
 

Silvia Colloca shares her Italian family secrets in the brand-new third season of .

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Share

SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only.
Have a story or comment? Contact Us

SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only.
Watch nowOn Demand
Follow SBS Food
Published 23 November 2023 3:58pm
By Silvia Colloca
Source: SBS



Share this with family and friends