Ingredients: 200 gr. fresh or frozen puff pastry, 1 onion, 100 gr. cherry tomatoes, 400 gr. sausage type of sausage, 250 gr. ricotta cheese, 1 tablespoon fennel seeds (optional), 1 dl. dry white wine, 1 egg, 2 tablespoons milk, 4 tablespoons extra virgin olive oil, salt and pepper to taste.
Preparation:
clean and chop the onion (I used a little), peel the sausage and crumble it coarsely, wash the tomatoes, dry them and cut them in half. In a pan saute the onion with the 4 tablespoons oil, add the sausage and brown for about 5 minutes over high heat, pour the wine and let evaporate, add the tomatoes (I have them skinned) salt and pepper if necessary (I recommend you try first, because the sausage already contains them) and cook for about 10 minutes over medium heat, stirring often, until the sauce will be dry. Pour the cooked sausage in a bowl, then add the ricotta, fennel seeds to taste, salt if needed and mix well. Roll out the pastry on a baking sheet covered with parchment paper wet and wrung out, prick the bottom with a fork and brush with egg white lightly beaten (by holding the yolk), spread the filling in the center of the dough, leaving a freeboard of about 2 cm., roll the dough over the filling and seal the ends. Mix egg yolk with milk and brush the surface of strudel. Bake in preheated oven at 200 degrees for about 25-30 minutes. Remove the strudel from the oven, slice and serve warm.
Note:
the recipe says to use 200 gr. puff pastry. I used a roll of fresh pasta ready which is a bit larger than 200 grams.
clean and chop the onion (I used a little), peel the sausage and crumble it coarsely, wash the tomatoes, dry them and cut them in half. In a pan saute the onion with the 4 tablespoons oil, add the sausage and brown for about 5 minutes over high heat, pour the wine and let evaporate, add the tomatoes (I have them skinned) salt and pepper if necessary (I recommend you try first, because the sausage already contains them) and cook for about 10 minutes over medium heat, stirring often, until the sauce will be dry. Pour the cooked sausage in a bowl, then add the ricotta, fennel seeds to taste, salt if needed and mix well. Roll out the pastry on a baking sheet covered with parchment paper wet and wrung out, prick the bottom with a fork and brush with egg white lightly beaten (by holding the yolk), spread the filling in the center of the dough, leaving a freeboard of about 2 cm., roll the dough over the filling and seal the ends. Mix egg yolk with milk and brush the surface of strudel. Bake in preheated oven at 200 degrees for about 25-30 minutes. Remove the strudel from the oven, slice and serve warm.
Note:
the recipe says to use 200 gr. puff pastry. I used a roll of fresh pasta ready which is a bit larger than 200 grams.
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