Strudel with baby vegetables and French Emmental
- 250g flour
- 7 tbsp extra virgin olive oil
- 1 dl hot water
- 150g grated Entremont French Emmental
- 600 - 700 g mixed vegetables: green beans, carrots, courgettes, peppers, onions, etc.
- 1 bunch basil
- 1 tbsp olive oil
- Salt and pepper
Sift the flour. Add 3 tbsp of olive oil, a pinch of salt, and 1 dl hot water. Knead the dough, wrap it in plastic film, and leave it to rest for 30 minutes.
Clean the vegetables and plunge into salted boiling water for two minutes. Heat up the olive oil in a frying pan and cook the vegetables over a low heat for 5 to 6 minutes. Sprinkle the basil over the vegetables.
Roll out the dough and cut out six rectangles. Brush the rectangles with olive oil and add the vegetables and grated Entremont French Emmental leaving an edge of at least 1 cm on either side. Roll up the strudel and seal the sides.
Put the strudels on a baking tray. Brush the strudels with olive oil and cook them at 180 °C for 30 minutes brushing them with olive oil from time to time.
Photo credits: Luca Perazzoli & Lorenzo Bassano