INGREDIENTS
Dough:
- 150 gr. single-coconut spelt flour;
- 3 tablespoons extra olive oil;
- salt and water to taste
Filling:
- 100 gr. pearl spelt;
- 1 kg mixed herbs: dandelion, rosole, spinach, chard, chicory (or other herbs as desired);
- 200 grams of ricotta/tofu; - 1 clove of garlic; - salt and extra virgin olive oil to taste;
- as desired: raisins or other dried fruit.
PROCEDURE
1. Make the dough
In a large bowl, combine the flour with a pinch of salt and oil. Pour in the water a little at a time, kneading until you get a smooth and elastic dough. Cover it with a tea towel and let it sit for 30 minutes.
2. Cook the filling.
Rinse the spelt under running water, then place it in a saucepan with 200 ml of cold water. Cook over low heat for about 30 minutes, adding salt only after the first 15 minutes.
Wash the herbs thoroughly and blanch them in salted water for 15 minutes. Drain them well and pass them back in a pan with a drizzle of oil and garlic to flavor them.
Once cooked, combine everything in a bowl: spelt, herbs, ricotta or tofu, salt & pepper to taste 3.
Roll out and fill
Dust the work surface with flour and roll out the dough with a rolling pin to a thin sheet. Spread the filling evenly, then roll the strudel gently, sealing the edges well.
4. Inform and enjoy!
Place the strudel on a baking sheet lined with parchment paper. For a crisp, aromatic finish, lightly moisten your hands with water, gently dab the surface of the strudel and sprinkle it with toasted sesame seeds. Bake in a preheated oven at 180°C for 20-30 minutes