Difficult150 minutes
4 people
Today Monica is preparing a recipe with an autumnal flavor: Recipe preparation To make the pasta matta, combine the flour, water, oil, and salt in a bowl and mix well until the mixture begins to come together. At this point, knead everything on a pastry board until you have a smooth, compact ball, then cover with a bowl and let rest for 20 minutes. Slice the leek and dice the eggplant, peppers, and zucchini. Sauté the leek in a large pan with two tablespoons of oil and set aside.
Cook the rest of the vegetables. When cooked, season with salt, pepper, and spices, add the leek and ham, and leave to cool. Dust a tea towel with flour and roll out the pasta matta dough into a rectangle measuring approximately 30 x 50 cm.
Place the cheese slices in the center, then cover with the sautéed vegetables, leaving a 2 cm border to fold over the filling to form a frame. Roll up along the short side with the help of a kitchen towel. Place the strudel on a baking sheet lined with parchment paper, brush with beaten egg, and sprinkle with seeds.
Bake for 40 minutes at 180 degrees, until golden brown. Slice and serve. If you liked our recipe using COTTO julienne, try it, share it with your friends, and post a photo with #BerettaLovers. The best ones will be posted on the Beretta Instagram profile :).
Enjoy your meal!
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260 minutes
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