Savory strudel with lentils and beer cotechino

Preparation

1. STEP 1 OF 10

   If preparing the dough: mix flour, water, oil, and a pinch of salt until a smooth mixture is obtained. Cover and let rest for 30 minutes. Alternatively, use 1 sheet of ready-made puff pastry.

2. STEP 2 OF 10

   Cook the cotechino: poke holes in the skin and place the cotechino in a pot with beer and water to cover it. Add bay leaf and rosemary. Bring to a light boil and cook according to the producer's timings (approximately 30-40 minutes for pre-cooked cotechino). Drain, let it cool down slightly,

3. STEP 3 OF 10

   Meanwhile, rinse the lentils and boil them in vegetable broth according to the indicated time (about 20-25 minutes) until tender but not mushy. Drain and set aside.

4. STEP 4 OF 10

   Prepare the sauté: chop onion, carrot, celery, and garlic. Sauté in olive oil until golden, add tomato puree and cook for a few minutes. Combine the cooked lentils, season with salt and pepper, and sauté to blend. Let cool slightly.

5. STEP 5 OF 10

   Combine the cotechino with the lentils and, if desired, add grated parmesan to bind the filling. Adjust the flavor.

6. STEP 6 OF 10

   Roll out the dough on a floured surface into a thin rectangle. If using ready-made puff pastry, place it directly on parchment paper.

7. STEP 7 OF 10

   Spread the filling in the center of the pastry, leaving the edges free. Close the sides and roll it up like a candy to form the strudel. Seal the edges well.

8. STEP 8 OF 10

   Brush with beaten egg and sprinkle with seeds or sesame if desired.

9. STEP 9 OF 10

   Bake in a preheated oven at 180°C for 30-40 minutes or until evenly golden brown.

10. STEP 10 OF 10

    Remove from the oven, let cool for a few minutes, slice, and serve.

Suggestions

• Pot for cooking the cotechino

• Pot for cooking the lentils

• Sauté pan

• Baking tray

• Parchment paper

General Information

Analysis

Macronutrients (100 gr)