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 cut into pieces, half of the beaten egg (reserve the rest), a pinch of salt, and 2 tablespoons of cold water

Knead everything with your hands until you obtain a dough, which you will transfer to the work surface (preferably a marble table) where you will work it further, vigorously and for a long time

When it is smooth and elastic, form it into a ball, grease it with a little butter, and let it rest under an overturned and previously heated pot

Meanwhile, clean the vegetables: trim the leek and zucchini, cut them into small pieces, and sauté them in 2 tablespoons of hot oil along with the mushrooms, also cleaned of any soil and sliced thinly

Keep the vegetables on high heat for a few minutes, then salt them, 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 stretch it further with the back of your hands, thinning the dough as much as possible without tearing it

Place the dough on a large, lightly floured towel 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 sliced Fontina cheese

Using the towel, roll the dough onto itself and finally slide the strudel onto a buttered baking sheet, ensuring that the seam of the dough is against the bottom of the sheet

Brush again with a little egg and finally bake the strudel in a preheated oven at 200 degrees for about 30 minutes

Serve it warm