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Strudel recipe with speck and zucchini by of 11-02-2010 [Updated on 09-05-2018]
I know that recipes with puff pastry are always welcome, this time I give you the recipe for strudel with speck and zucchini, it is a rustic that I often do; the other night I armed myself with a camera and now here's the recipe. For this rustic puff pastry with speck and zucchini you can use both fried and grilled zucchini and you can replace the speck with capicollo (capocollo or coppa) as I did and for the cheese? the choice is yours, I'll put either scamorza or fontina cheese;)
How to make Strudel with speck and zucchini
Procedure for preparing the strudel with speck and zucchini
Wash and trim the courgettes, then cut them into slices about 3mm lengthwise.
Fry the zucchini in plenty of peanut oil.
Drain the fried courgettes then salt and pepper them.
Spread the puff pastry roll on a baking sheet; arrange the slices of speck in the center, then the zucchini and the slices of fontina
Continue in alternating layers, overlapping a layer of speck, one of zucchini and one of fontina.
Close the puff pastry sealing the edges well.
Brush the bacon and zucchini strudel with a beaten egg yolk or a little milk and place it on a baking sheet.
Bake at 200 degrees and cook for about 30 minutes.
Allow to cool then cut into slices and serve