Strudel Lasagna
Category: Appetizers
Servings: 8
Ingredients
| Ingredient | Quantity |
|---|---|
| Manitoba flour | 250g |
| All-purpose flour (00) | 250g |
| Water | 300ml |
| Extra virgin olive oil | 50g |
| Fresh yeast | 12g |
| Fine salt | 8g |
| Malt | 1 tsp |
| Pork (ground) | 250g |
| Beef (ground) | 250g |
| Vegetable broth | 200ml |
| Red wine | 100ml |
| Tomato paste | 50g |
| Butter | 30g |
| Carrot | 1 |
| Onion | 1 |
| Celery (½ stalk) | ½ |
| Whole milk | 500ml |
| Butter (for bechamel) | 50g |
| All-purpose flour (for bechamel) | 50g |
| Fine salt (for bechamel) | A pinch |
| Nutmeg | To taste |
| Egg | 1 |
| Sesame seeds | To taste |
Instructions
Preparing the Bread Dough:
- Begin by preparing the bread dough for the strudel. Dissolve the fresh yeast (or use 3.5g of dry yeast as an alternative) in a small amount of warm water from the total amount. Add 1 teaspoon of malt or sugar to the yeast mixture.
- In a large mixing bowl, sift together the all-purpose flour (00) and the Manitoba flour. Form a well in the center.
- Pour the yeast mixture into the well and gradually incorporate the flours. Add the olive oil into the remaining warm water along with the salt.
- Mix the ingredients together in the bowl and then transfer to a floured surface. Knead the dough by hand until it becomes smooth and elastic.
- Let the dough rise until it doubles in size. This will take approximately 1 hour.
Preparing the Ragù Base:
- While the dough is rising, prepare the vegetable soffritto (base for the ragù). Peel the carrot using a vegetable peeler, then cut it into thin strips, and then dice them into small cubes.
- Peel the celery stalk, cut it into cubes, and finely chop the onion.
- In a non-stick skillet, heat a little olive oil and butter over medium heat. Add the chopped onion, celery, and carrot. Sauté until the vegetables become golden.
- Once the vegetables have softened and browned, add a ladle of vegetable broth to deglaze the pan, stirring to lift all the flavorful bits from the bottom.
Cooking the Ragù:
- Add the ground pork and beef to the pan. Stir and cook over medium heat until the meats are browned and well-cooked. If necessary, add more vegetable broth.
- Once the meat is browned, deglaze the pan with the red wine. Stir well to combine, then dissolve the tomato paste in a bit of broth and add it to the ragù.
- Let the ragù simmer for about 30 minutes, allowing the liquid to reduce and the flavors to meld together.
Preparing the Bechamel Sauce:
- In a separate saucepan, melt the butter over medium heat. Once melted, add the flour and cook for a couple of minutes, stirring constantly to avoid burning the mixture.
- Gradually add the hot milk to the roux while stirring, and cook until the sauce thickens to a creamy consistency. Season with salt and a pinch of nutmeg.
- Once the bechamel is ready, add it to the ragù, stirring to combine. Adjust the seasoning with salt and pepper to taste. Set the ragù aside.
Assembling the Strudel Lasagna:
- Once the bread dough has doubled in size, transfer it to a floured surface. Roll the dough out into a large rectangle, approximately 50×40 cm in size. Leave a 5 cm border around the edges.
- Spread the ragù and bechamel mixture evenly over the dough using the back of a spoon, leaving the borders clear.
- Carefully roll the dough into a tight log, like you would for a strudel, ensuring that the filling is evenly distributed.
Final Proofing and Baking:
- Allow the unbaked strudel to rise again for about 1 hour in the oven with the light on (but the oven turned off). This second rise will help the dough puff up nicely during baking.
- While the dough is rising, roll out any leftover dough and cut out small circles, about 2 cm in diameter, using a small cutter.
- Once the strudel has risen, brush the surface with the beaten egg to give it a golden shine. Place the small dough circles on top of the strudel, and sprinkle sesame seeds over them.
- Preheat the oven to 180°C (160°C for fan ovens) and bake the strudel for 50 minutes, or until golden and glossy on top.
Serving:
- Once the strudel lasagna is cooked, remove it from the oven and allow it to cool slightly. Serve warm or at room temperature for a delightful appetizer.
Enjoy the Strudel Lasagna as a savory, layered, and flavorful starter that will be the talk of your next gathering! Its combination of rich ragù, creamy bechamel, and fluffy bread dough creates a unique twist on traditional lasagna, perfect for impressing guests.
