Savory Strudel with Asiago DOP, Broccoli, and Sausage
Category: Savory Pies & Pastries
Serves: 6
Ingredients:
| Ingredient | Quantity |
|---|---|
| 00 Flour (All-Purpose) | 150g |
| Water | 30g |
| Extra Virgin Olive Oil | 10g |
| Egg | 1 |
| Fine Salt | To taste |
| Asiago DOP Cheese | 200g |
| Romanesco Broccoli | 300g |
| Sausage | 300g |
| Garlic Cloves | 2 |
| Thyme | 1 sprig |
| Fennel Seeds | To taste |
| Extra Virgin Olive Oil (for cooking) | As needed |
| Freshly Ground Black Pepper | To taste |
| Egg Yolk | 1 |
| Fresh Cream (Heavy Cream) | 20g |
| Poppy Seeds | To taste |
Instructions:
To make this delectable Savory Strudel with Asiago DOP, Broccoli, and Sausage, begin by preparing the dough:
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Prepare the dough: In a large mixing bowl, combine the flour and salt. Crack the egg into the bowl, followed by the water. Mix the ingredients until they come together into a dough. Transfer the dough onto a clean work surface and knead it for a few minutes until the dough is smooth and homogeneous.
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Rest the dough: Wrap the dough in plastic wrap and refrigerate it for at least an hour to rest.
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Prepare the broccoli: While the dough is resting, clean the Romanesco broccoli by cutting off the central stem. Separate the broccoli florets. Bring a pot of salted water to a boil, then blanch the broccoli florets for about 3 minutes. Drain the broccoli and set it aside.
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Cook the sausage: Remove the sausage casings and break the sausage into small pieces, about 3 cm long. Heat a little extra virgin olive oil in a pan over medium-high heat. Add the garlic cloves and cook them until golden, then add the sausage pieces and brown them for a few minutes. Once the sausage is cooked, remove the garlic cloves and set the sausage aside, keeping the drippings in the pan.
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Sauté the broccoli: In the same pan, add the blanched broccoli to the leftover sausage drippings. Season with salt and pepper and sauté for a few minutes until the broccoli is lightly golden. Once done, transfer the sautéed broccoli to a bowl and set it aside.
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Prepare the cheese: Slice the Asiago DOP cheese into thin pieces or small cubes, depending on your preference.
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Assemble the filling: In the bowl with the sautéed broccoli, add the cooked sausage, fennel seeds, and the Asiago cheese. Mix everything well to combine the ingredients.
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Roll out the dough: Dust a clean kitchen towel with a little flour. Roll out the dough into a rectangle shape, about 30×40 cm (12×16 inches).
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Fill the dough: Spread the prepared filling evenly over the dough, leaving a 3 cm (1 inch) border on all sides. Once the filling is evenly distributed, fold in the short sides of the dough to enclose the filling, and then roll the dough from the bottom up to form a log-like shape.
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Prepare for baking: Place the rolled strudel on a baking sheet lined with parchment paper. In a small bowl, whisk together the egg yolk and fresh cream. Brush this mixture generously over the top of the strudel to give it a golden, glossy finish.
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Garnish: Sprinkle the top of the strudel with poppy seeds and fennel seeds for an extra touch of flavor and texture.
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Bake the strudel: Preheat the oven to 180°C (350°F). Bake the strudel for about 25-30 minutes, or until the dough is golden brown and the filling is bubbling.
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Serve: Once baked, remove the strudel from the oven and allow it to cool slightly. Slice and serve the Savory Strudel with Asiago DOP, Broccoli, and Sausage warm, ideal as a main dish or a savory snack.
Enjoy this savory pastry, packed with the creamy richness of Asiago DOP cheese, the earthy flavor of Romanesco broccoli, and the hearty goodness of sausage. It’s perfect for a family meal, a cozy dinner party, or a festive gathering!
