Vegetarian Strudel

Prepare the dough: crack an egg into a cup and beat it lightly.

In a bowl, mix 75 g of flour with 25 g of soft butter and half a beaten egg (keep the rest), a pinch of salt, and 2 tablespoons of cold water.

Knead everything by hand until you obtain a dough that you will transfer to the work surface (or better on a marble table) where you will work it long and vigorously.

When it is homogeneous and elastic, form a ball, grease it with a little butter, and let it rest under an inverted and previously heated pot.

Meanwhile, prepare the vegetables: trim the leek and zucchini, cut them into small pieces, and sauté them in 2 tablespoons of hot oil together with the mushrooms, which should be cleaned of any soil and sliced thinly.

Keep the vegetables over high heat for a few minutes, then season with salt, remove them, and let them cool.

Divide the cauliflower into florets and boil them in plenty of lightly salted hot water.

Roll out the dough with a rolling pin into a rather thin disc, then pass your closed fists underneath and, with the back, pull it while thinning the dough as much as possible without breaking it.

Place the sheet on a large floured cloth and brush the edges with the remaining egg.

In the center of the dough, place the now cold vegetables (the sautéed ones and the boiled cauliflower) and sprinkle everything with the Fontina cheese cut into slices.

With the help of the cloth, roll the dough onto itself and finally slide the strudel onto a buttered baking tray, making sure that the seam of the dough remains against the bottom of the tray.

Brush again with a little egg and finally place the strudel in an oven preheated to 200 degrees for about 30 minutes.

Serve it warm.