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Broccoli Strudel with Anchovy Sauce

di Academia Barilla

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Broccoli Strudel with Anchovy Sauce
1 hours


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
1. On a work surface, make a well in the flour

2. Add butter, softened to room temperature, oil, salt and egg

3. Knead vigorously to form a smooth, elastic dough

4. Cover with plastic wrap and allow to rest in the refrigerator (preferably for about 3 hours)

5. Carefully clean broccoli florets

6. Steam until tender (until easily pierced with a knife) and chop finely

7. Transfer to a large bowl

8. Remove crusts from sandwich bread and grate the soft inner portion

9. Add fresh breadcrumbs, grated Parmigiano-Reggiano and egg yolk to the broccoli

10. Season with chopped marjoram and a pinch of salt and freshly ground pepper

11. Mix well

12. Heat oil in a pan

13. Add anchovies (rinsed and boned), capers and green onion

14. Sauté over low heat for a few minutes

15. Add white wine and allow to evaporate

16. Add diced tomatoes

17. Add fish fumet to anchovy sauce and cook for 5 more minutes

18. Strain to form a creamy sauce

19. Using a pasta machine, roll the dough into very thin sheets (less than 1/16 inch)

20. Spread filling on sheet

21. Roll up strudel and place on a parchment paper lined baking sheet

22. Brush surface of strudel with beaten egg to seal and for a golden crust

23. Bake at 325-350°F for 20 minutes

24. Remove from oven and allow to rest for a few minutes before serving