Generality
The savory strudel is a set of recipes - which can be classified as starters or single dishes - inspired by the traditional northern Italian "apple strudel".
The variations of savory strudels are as many as the typical ingredients of the areas where they are produced. It is therefore possible to state that there is no real “typical” salty strudel recipe; in fact, considering both its fame and the period of its birth, these dishes do not seem to have a single formula that is older than the others.
The lowest common denominator of all savory strudels is the presence of an external dough (puff pastry, savory shortbread, mixed, brisè, poor, etc.) which contains a filling. Showing a single variant and its chemical characteristics would therefore be rather simplistic; for this reason, we will propose three of them below, including description and nutritional translation.
Nutritional Characteristics
The salty strudel is a food that changes nutritional profile based on the ingredients that compose it.
The differences do not concern only the filling, but also the ingredients of the pasta. In fact, the proportions and qualities of the three energetic macronutrients change significantly between a pastry, a poor pasta, a brisè, a mixed one, etc.: carbohydrates, fats and proteins.
The common feature of all strudel doughs is the presence of flour, "almost" always made from wheat. This must be mixed with one part of water and one part of fat, two elements that vary considerably both in quantitative and qualitative terms.
As can be seen from the table below, lipids are always quite significant (butter, fatty meats, cheeses, egg yolk) and the percentage of saturated ones is significant (especially in butter and milk derivatives).
Proteins are quite diverse and change a lot according to the recipe. Those richest in essential amino acids come mainly from eggs, milk derivatives, meats and fishery products. There is also a compensation of the biological value between the peptides of the flour and those of the legumes.
Cholesterol can be almost absent or of medium entity; it increases in proportion to the quantity of egg yolk, butter, cheeses, crustaceans and molluscs, and cured meats.
Fiber is abundant especially in savory vegetable strudels or those containing legumes.
Among the mineral salts the concentrations of:
- iron especially in the recipe with fish;
- calcium and phosphorus in the one with cheeses.
As far as vitamins are concerned, the levels of the three recipes do not change significantly; the salty vegetable strudel has more vit B1, vit C but less vit PP than the other two, while the one with cheeses has a higher level of vit B2, PP and vit A.
All savory strudels have a rather high energy intake, which is why they do not lend themselves to the diet against overweight. Cholesterol and saturated fats, where in excess, complicate the diet against hypercholesterolemia. The excess sodium, typical of strudel with cheese and salami, must be avoided in case of arterial hypertension.
The relevance of a vegetarian, vegan, Jewish or Muslim diet depends on the specific ingredients.
If they contain cheese, milk and certain sausages, strudels should be avoided by lactose intolerant; being based on wheat flour, all those indicated must be excluded from the diet for celiac disease.
The average portion of salty strudel (when used as an appetizer) is about 100g (200kcal).
Salty Strudel with Crunchy Vegetables with Spices
It is one of the very few recipes that also lends itself to summer menus.
Ingrediants: Puff pastry, Aubergines, Zucchini, Red Peppers, Leeks, Spices to taste (Turmeric, Cumin, Nutmeg etc.), Tomato Sauce with Basil, Extra Virgin Olive Oil, Salt and Pepper / Chilli, Egg or Milk to brush and close the dough.
Method: Wash, peel and julienne all the vegetables. Sauté them separately with oil, salt, pepper / chilli and a spice without cooking them completely. Roll out and preform the puff pastry (single strudel or single portions), stuff with mixed vegetables (well dried), close like a candy (do not roll) brushing with egg or milk at the clamping points. Brush the surface too, apply some holes (called chimneys) and cook at 180-200 ° C until golden brown In the meantime, prepare a basil tomato sauce Serve whole or sliced strudel with the tomato sauce.
Poor Salted Strudel with Salami, Cheese and Mushrooms
Ingrediants: Pasta Brisè, Cuts of Cured Meats (Gambuccio, Salami, Spalla Cotta, Bacon, etc.), Remnants of Cheeses and Ricotte (Grana, Fontina, Edamer, Pecorino, Fresh or Dry Ricotta etc.), Poor Mushrooms (Pioppini, Champignon, Chiodini, Galletti , Coprini, etc.), Red Cabbage, Fresh Chopped Parsley, Extra Virgin Olive Oil, Salt and Pepper, Egg or Milk to brush and close the dough.
Method: Wash, clean and cut the mushrooms; sauté them with extra virgin olive oil and fresh parsley. Clean and cut the meats and cheeses into cubes. NB. Do not use normal mozzarella or too much ricotta, they tend to moisten the pasta too much. Wash, peel and julienne the red cabbage; blanch it in water and a little white vinegar. Roll out to about 3mm and preform the shortcrust pastry (single strudel or single portions), stuff with dry salami, cheese and mushrooms, close like a candy (do not roll up) brushing with egg or milk at the clamping points. the surface, apply holes (called chimneys) and cook at 160-180 ° C until golden brown.Serve with the warmed cabbage (or possibly sautéed with garlic).
Salted Sea Strudel, Fresh Broad Beans and Jackdaws
Ingrediants: Mixed Pasta (2/3 Puff Pastry and 1/3 Salted Shortbread), Peach Products (shrimp, mussels and shelled clams, diced cod found and sautéed), Fresh Beans, Jackdaws, Freshly Chopped Parsley, Extra Virgin Olive Oil, Salt and Pepper, Egg or Milk to brush and close the dough.
Method: Wash, clean and cut all the ingredients. Blanch the beans (shelled and peeled) and the snow peas; then sauté them with extra virgin olive oil. Clean and sauté the fishery products separately (shell the mussels, clams and shrimps if necessary). Prepare the mixed dough by superimposing a layer of puff pastry, one of shortcrust pastry and another of puff pastry, then roll it out to a thickness of about 3mm and preform it (single strudel or single portions), stuff with dry ingredients, close like a candy (do not roll) brushing with egg or milk at the clamping points. Brush the surface too, apply holes (called chimneys) and cook at 160-180 ° C until golden brown is achieved.
Salty Strudel - Smoked Tart with Speck, Lentils and Cheese
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