Beer bread strudel with vegetables and Robiola

Preparation

1. STEP 1 OF 10

   Prepare the dough: in a large bowl combine the flour and the crumbled yeast. Add the beer at room temperature, the oil and a pinch of salt; knead until you obtain a homogeneous and smooth dough.

2. STEP 2 OF 10

   Work the dough on a lightly floured surface for 5-10 minutes, shape into a ball, place it in an oiled bowl, cover and let rise in a warm place for about 60 minutes or until doubled.

3. STEP 3 OF 10

   Meanwhile prepare the filling: wash and slice the zucchini into rounds, cut the red bell pepper into strips, julienne the carrot and slice the onion thinly.

4. STEP 4 OF 10

   Heat the oil in a frying pan, add the onion and garlic; sauté briefly then add the other vegetables and stir-fry over medium-high heat until tender but not falling apart. Season with salt and pepper to taste. Let cool slightly.

5. STEP 5 OF 10

   In a bowl mix the Robiola with the Parmigiano, adjust salt and pepper. Add the cooled vegetables to the Robiola mixture and combine well.

6. STEP 6 OF 10

   Roll out the risen dough with a rolling pin into a rectangle on a floured surface to a thickness of about 3-4 mm.

7. STEP 7 OF 10

   Spread the filling along the long side of the rectangle leaving a free border on the sides. Gently roll the dough forming the strudel and seal the edges well.

8. STEP 8 OF 10

   Transfer the strudel to a baking tray lined with parchment paper with the seam facing down. Brush the surface with the beaten egg and, if desired, sprinkle with sesame seeds.

9. STEP 9 OF 10

   Bake in a preheated oven at 200°C for 30-35 minutes or until evenly golden. If the surface browns too quickly, cover with aluminum foil for the last 10 minutes.

10. STEP 10 OF 10

    Remove from the oven, let cool for 10-15 minutes, then slice and serve.

Suggestions

• Oven

• Baking tray

• Parchment paper

• Frying pan

• Bowl

• Rolling pin

• Knife

General Information

Analysis

Macronutrients (100 gr)