Servings:
4
INGREDIENTS
- For the filling:
- - 250 g ricotta
- - 200 g of pumpkin
- - ½ cup of vegetable broth Il Nutrimento
- - 0.50 apple
- - 2 leeks
- - 2 tablespoons of pumpkin seeds Probios
- - Extra virgin olive oil
- - salt
- For the dough:
- - 170 g of wheat flour
- - 50 g of whole wheat flour
- - ½ teaspoon of baking powder for cakes
- - Extra virgin olive oil
- - salt
INSTRUCTIONS
- Sift the flour with the rye and knead with 120 ml of warm water, 3 tablespoons of olive oil, baking powder and a pinch of salt (combined with more water if needed). Form a ball, wrap in a damp cloth and let rest for 20 minutes.
- Saute the finely sliced leeks gently in a pan with 2 tablespoons of olive oil for 10 minutes. Add the pumpkin cutted into small cubes and cook for a few minutes. At this point, wet with hot broth and continue for 10 minutes, letting it dry in the cooking. Remove from the heat, add the pumpkin seeds, check for salt and stir. Then transfer the vegetables in a bowl and stir in the ricotta.
- Roll out the dough by cutting a rectangular sheet as thin as possible, distribute the filling evenly and then cover with the slices of peeled apple. Roll it longways and lay the strudel on a baking sheet lined with parchment paper. Brush the surface with a little oil and bake for 20-25 minutes at 180 ° C.
