One of the most frequent questions of women is this: "what to prepare to eat in the evening?".It is always difficult to please the whole family, especially in the warmer months! You need something tasty, which makes everyone agree: so I thought of a vegetable strudel, which can be prepared well in advance and served cold, warm or hot!
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Identity Card of the Recipe
- 110 KCal Calories per serving
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Ingrediants
For pasta:
- 250 g of white flour of type 00
- 60 g (1 medium) of eggs
- 1 pinch of salt
- 2 tablespoons of extra virgin olive oil
- 65 ml of water
For the stuffing:
- Q.b. of pepper
- Q.b. of salt
- A few basil leaves
- Food in oil, drained: 100 g of dried tomatoes
- 200 g of smoked cheese
- 400 g of peppers
- 350 g of zucchini
- 600 g of eggplant
- 3 tablespoons of extra virgin olive oil
Materials Needed
- Bowl
- Scale weighs food
- Linen cloth or parchment paper
- Cheese cutter
- Cooking pan
- Scoop
- Baking plate
- Rolling pin
- Chopping board
- Knife
- Colander
- Fork
Preparation
- Clean the aubergines: remove the stalk and wash them in cold water. Dry the aubergines and cut them into cubes. Combine the pieces of eggplant in a colander, adding a handful of coarse salt. Allow the aubergines to drain from the vegetation water for at least an hour.
Why let the aubergines drain?
In this way the aubergines are "purged" or are deprived of a good part of solanine (a particular potentially toxic alkaloid, inactivated by heat, often also responsible for the bitter aftertaste of the aubergines).
To facilitate the purge of solanine from the aubergines, it is advisable to press them with a weight (eg. Bowl full of water).- Prepare the savory strudel pastry. In a bowl, mix the suitably sifted white flour with the salt. With your hands, make a hole in the center of the flour and add the egg, oil and a little warm water. Mix well with your hands, gradually incorporating more and more water until you get a smooth and soft paste. Wrap the dough in cling film and let it rest for at least 30 minutes.
- In the meantime, devote yourself to preparing the filling. Clean the peppers, remove the internal filaments and seeds, then cut them into thin strips. Wash the courgettes, remove the ends and cut the vegetables into cubes.
- Rinse the eggplant in water to remove excess salt. Sauté the aubergines in a saucepan over high heat for 5 minutes, adding 2 tablespoons of oil, salt and pepper. Then add the peppers and courgettes. Cook over medium heat for another 5 minutes.
- Drain the excess oil from the dried tomatoes, then cut them into strips. Add the tomatoes to the rest of the vegetables. Allow the vegetables to cool, then flavor with freshly chopped basil.
- At this point, roll out the plain dough for strudel with a rolling pin until you get a large rectangle: for an optimal result, the dough must be almost transparent. To facilitate the operation, it is recommended to roll out the lean pasta between two sheets of baking paper.
- Distribute the vegetables in the center of the rectangle and enrich with thin slices of smoked scamorza.
- Fold the 2 short sides of the rectangle inwards and roll the dough from the long side, taking care not to over tighten it. It is advisable to carry out this operation on top of a sheet of baking paper.
- Brush the surface of the strudel with a tablespoon of oil. Prick the surface with the tines of a fork and bake in a hot oven, preheated to 180 ° C, for 40 minutes.
- Allow the vegetable strudel to cool before serving and cut into slices.
Alice's comment - PersonalCooker
The vegetable strudel is a great idea for an alternative and typically summer evening! And if you want, you can also make thinner slices and serve them perhaps as an aperitif during a dinner with friends!Nutritional values and Health Comment on the recipe
ATTENTION! At the end of cooking, this product brings many more calories than are shown in the table, since the basic ingredients (vegetables) have a rather high quantity of water which is then dispersed during cooking.
The Vegetable Strudel is a moderately energetic food, with a caloric prevalence attributable to carbohydrates, followed by lipids and finally proteins.
Carbohydrates are simple and complex, triglycerides are mainly composed of unsaturated (monounsaturated) fatty acids and peptides have a low or medium biological value. Cholesterol is present but not excessive and the fibers seem abundant.
The Vegetable Strudel is a product that lends itself to any diet, even if it is necessary to reduce portions in case of overweight. It is contraindicated in case of food intolerance to gluten and lactose. It is suitable for vegetarians but not vegans.
The average portion is around 150g (160kcal).
