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Shopping ListRecipe: Broccoli Strudel with Anchovy Sauce
Ingredients for 4 people
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- For filling
- 1 pound broccoli
- 1 egg yolk
- 3 ½ ounces sandwich bread
- 1 cup grated Parmigiano Reggiano
- 1 sprig marjoram
- salt and pepper to taste For dough: 2 ½ cups flour
- 5 ½ tablespoons butter
- salt to taste
- 2 tablespoons extra virgin olive oil
- 1 egg + 1 to brush on strudel
- For sauce
- 1 pound cherry tomatoes
- 4 salt-packed anchovies
- 2 ounces salt-packed capers
- ½ cup dry white wine
- ½ cup extra virgin olive oil
- 1 ½ cups fish fumet
- 3 tablespoons green onion
- 1 sprig fresh thyme
Le Ricette
Broccoli Strudel with Anchovy Sauce
di Academia Barilla
PREPARATION TIME
75 min
75 min
DIFFICULTY
Difficult
Difficult
TYPE
Appetizer
Appetizer
Tags
Ingredients for 4 people
For filling
1 pound broccoli
1 egg yolk
3 ½ ounces sandwich bread
1 cup grated Parmigiano Reggiano
1 sprig marjoram
salt and pepper to taste For dough: 2 ½ cups flour
5 ½ tablespoons butter
salt to taste
2 tablespoons extra virgin olive oil
1 egg + 1 to brush on strudel
For sauce
1 pound cherry tomatoes
4 salt-packed anchovies
2 ounces salt-packed capers
½ cup dry white wine
½ cup extra virgin olive oil
1 ½ cups fish fumet
3 tablespoons green onion
1 sprig fresh thyme
Preparation 45 minutes preparation + 30 minutes cooking
On a work surface, make a well in the flour. Add butter, softened to room temperature, oil, salt and egg.
Knead vigorously to form a smooth, elastic dough. Cover with plastic wrap and allow to rest in the refrigerator (preferably for about 3 hours).
Carefully clean broccoli florets. Steam until tender (until easily pierced with a knife) and chop finely. Transfer to a large bowl.
Remove crusts from sandwich bread and grate the soft inner portion.
Add fresh breadcrumbs, grated Parmigiano-Reggiano and egg yolk to the broccoli. Season with chopped marjoram and a pinch of salt and freshly ground pepper. Mix well.
Heat oil in a pan. Add anchovies (rinsed and boned), capers and green onion. Sauté over low heat for a few minutes. Add white wine and allow to evaporate. Add diced tomatoes.
Add fish fumet to anchovy sauce and cook for 5 more minutes. Strain to form a creamy sauce. Using a pasta machine, roll the dough into very thin sheets (less than 1/16 inch).
Spread filling on sheet. Roll up strudel and place on a parchment paper lined baking sheet. Brush surface of strudel with beaten egg to seal and for a golden crust. Bake at 325-350°F for 20 minutes. Remove from oven and allow to rest for a few minutes before serving.
Wine pairing
An aromatic appetizer with vegetables its fresh sensations combined with the tendency toward sweetness are well-balanced. We pair it with a sparkling white wine that is straw-yellow in color, with a refined bouquet and a dry, fresh, light but lingering taste. Golfo del Tigullio Spumante D.O.C.
Chef's Tip
The butter must not melt completely, it must only be softened in order to make the dough smoother and more elastic.
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