Savory Bread Strudel with Vegetables and Robiola Cheese
This Savory Bread Strudel with Vegetables and Robiola Cheese combines the delicate fluffiness of homemade bread dough with a flavorful vegetable filling enriched by the creamy goodness of robiola cheese. Perfect for a hearty lunch or dinner, this rustic strudel is sure to impress with its vibrant colors and delicious flavors. Here’s how to create this unique dish!
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 250g |
| Honey | 10g |
| Salt | 1 pinch |
| Beer | 150ml |
| Fresh brewer’s yeast | 18g |
| Thyme | 1 tablespoon |
| Parmigiano Reggiano DOP | 1 tablespoon |
| Fine salt | to taste |
| Black pepper | to taste |
| Robiola cheese | 100g |
| Tomato paste (triple concentrate) | 1 tablespoon |
| Zucchini | 1 |
| Carrot | 1 |
| Pumpkin | 100g |
| Tropea red onions | 1 |
| Red bell peppers | 2 |
| Egg | 1 |
| Extra virgin olive oil | to taste |
| Yellow bell peppers | 2 |
Preparation
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Prepare the Bread Dough:
Start by preparing the bread dough. Pour the beer into a large bowl and dissolve the yeast and honey in it. Add the flour, a pinch of salt, and knead until you get a soft, elastic dough, similar to a typical bread dough. Once it’s well-mixed, cover the bowl with a cloth and let it rise for about 2 hours, or until it has doubled in size. -
-
Prepare the Vegetables:
While the dough is rising, wash all the vegetables thoroughly. Cut the zucchini, carrots, pumpkin, Tropea onions, and both red and yellow bell peppers into small cubes. Heat 2 tablespoons of olive oil in a non-stick pan over medium heat and sauté the vegetables until they soften, about 10 minutes. Season with salt and pepper to taste. Once cooked, remove the pan from the heat and allow the vegetables to cool slightly. -
Make the Filling:
Once the vegetables have cooled, transfer them to a mixing bowl. Add the robiola cheese, thyme, Parmigiano Reggiano, and a pinch of salt and pepper. Mix everything together until well-combined. -
Shape the Strudel:
Preheat the oven to 200°C (392°F). On a floured surface, roll out the risen dough into a rectangular shape, about 1/4 inch thick. Brush the surface of the dough with the beaten egg. Evenly spread the vegetable and robiola filling over the dough, leaving a border around the edges. Carefully roll the dough up, as you would a traditional strudel, ensuring the ends are tightly sealed to contain the filling. -
Bake the Strudel:
Place the rolled strudel onto a baking tray lined with parchment paper. Brush the top with a little extra virgin olive oil for a golden, crispy finish. Let the strudel rise for an additional 30 minutes. Bake in the preheated oven for about 20-25 minutes, or until the dough is golden and crisp. -
Serve:
Once baked, remove the strudel from the oven and allow it to cool slightly. Slice it into generous portions and serve while still warm. Enjoy the aromatic blend of roasted vegetables and creamy robiola in every bite!
Tips for Success:
- Feel free to experiment with different vegetables depending on what’s in season or your preferences. Roasted eggplant, mushrooms, or spinach could be great additions!
- The strudel can also be made ahead of time and stored in the fridge for a few hours before baking. Just let it rise and bake as directed when ready to serve.
This savory bread strudel with vegetables and robiola cheese makes for a delightful dish to share with family or guests, or simply enjoy as a comforting meal. The fresh ingredients and delicate texture of the dough, combined with the richness of the filling, make for a balanced and flavorful experience. Enjoy this dish as a main or as a stunning appetizer at your next gathering!
