A WARM-WEATHER BRUNCH!
Strudel di carote e zucchine is the Italian version of the classic Austrian strudel dish with apples, raisins, and cinnamon.
– Heat the oil with 1 clove garlic in a large, nonstick frying pan. Add the zucchini slices, and season with salt and pepper. Stir well and cook until the zucchini begins to brown. Add the broth, cover with a lid, reduce the heat to medium-low, and cook.
– Remove the lid and cook, until all zucchini are tender and some of the broth has evaporated. Use a slotted spoon to remove the zucchini and set aside to cool.
– Put the carrot slices into a heavy saucepan along with the butter, garlic, salt, pepper, sugar, and water. Cover and cook over medium heat until the carrots are tender. Remove from heat and set aside to cool. – Preheat the oven.
– On a floured board or countertop, roll the pastry dough out. – Line a baking sheet with parchment paper and place the pastry on it. Cover the center length of the pastry with a layer of fontina, then half of the carrots, and then half of the Gruyere and Gorgonzola. Cover the cheeses with the zucchini. Cover.
– Fold the pastry dough over the filling, pinching the sides together to seal well. Dilute the beaten egg yolk with water and brush over the top of the strudel. – Bake until golden brown. Remove from oven, transfer to a serving dish.
Hi, I’m Liren. I am a mother of two and wife to one, currently based in the SF Bay Area, land of fresh foods and sublime wine...