Strudel woven with RiCcotta Valcolatte, artichokes and chicory

For 4 people – 30 minutes preparation – 30 minutes cooking

  • 1 roll of puff pastry
  • 1 leek
  • 2 artichokes
  • 200 g of chicory
  • 150 g of RiCcotta Caseificio Valcolatte
  • 1 clove of garlic
  • Extra virgin olive oil
  • 1 \ 2 glass of white wine
  • 1 yolk for brushing
  • 1 teaspoon of sesame seeds
  • Salt and pepper
  1. Clean the artichokes and cut them into strips. Wash and cut the chicory too.
  2. Brown the garlic clove and the chopped leek in extra virgin olive oil. Add the artichokes, add the white wine and season with salt and pepper. Cook for 10 minutes and then add the chicory. Raise the heat and cook for another 5 minutes, stirring often. Let the mixture cool and add the ricotta to the filling.
  3. Open the pastry and arrange the short side in front of you.
  4. With a knife, make incisions on two long sides of the dough: thus you will create the strips that must be intertwined, while leaving an internal “corridor” on which you will place the filling. Once the strudel is stuffed, twist the dough in the upper part.
  5. Brush the surface of the strudel with the beaten egg yolk. Sprinkle with sesame seeds and bake at 180 ° C for about 30 minutes.