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Broccoli Strudel with Anchovy Sauce

di Academia Barilla

Image 1
Short Video

PREPARATION TIME
75 min

DIFFICULTY
Difficult

TYPE
Appetizer

Tags

Difficult, Sautéed, Anniversary, Asking for forgiveness, Gift foods, Impress guests, Appetizer, 30 minutes, 45 minutes, Liguria, More than 1 hour

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

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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.