Beer Bread Strudel with Vegetables and Robiola

Preparation

1. STEP 1 OF 10

   Prepare the dough: in a large bowl mix the flour and crumbled yeast. Add the room temperature beer, oil, and a pinch of salt; knead until a smooth and homogeneous mixture is obtained.

2. STEP 2 OF 10

   Knead the dough on a lightly floured surface for 5-10 minutes, form into a ball, place in a greased bowl, cover, and let rise in a warm place for about 60 minutes or until doubled in size.

3. STEP 3 OF 10

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

4. STEP 4 OF 10

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

5. STEP 5 OF 10

   In a bowl mix the robiola with the grated parmesan, adjust salt and pepper. Combine the cooled vegetables with the robiola mixture and mix well.

6. STEP 6 OF 10

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

7. STEP 7 OF 10

   Spread the filling along the long side of the rectangle leaving a free edge 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 side down. Brush the surface with 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 darkens 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

• Forno

• Teglia

• Carta da forno

• Padella

• Ciotola

• Mattarello

• Coltello

General Information

Analysis

Macronutrients (100 gr)