Gluten-free strudel of artichokes leek and pecorino cheese

Gluten-free strudel of artichokes leek and pecorino cheese
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Time: 50 minuti più tempo di riposo
Difficulty: Facile

Ingredients for the strudel dough
300 g special mix for bread and pizza Molino dalla Giovanna
70 g water
1 egg white
1 whole egg
50 of cold melted butter
20 g gluten-free rice flour for dusting
salt up

For the filling of:
1 leek
3 artichokes
150 g fresh pecorino cheese in 1 piece
extra virgin olive oil
salt up
black pepper in grains
1 beaten egg to brush
Proceeding
To prepare the dough:
Place the mix in a bowl or bowl of the stand mixer, add the water and egg whites and the whole egg, knead carefully all the ingredients. Add the melted butter and a pinch of salt, mix well and once you have made the dough, leave to rest in the refrigerator for 2 hours.
Meanwhile, trim the leek, remove the outer leaves, wash and slice thinly. Remove the artichokes from the stalk, the tips and the harder outer leaves, divide them in half and discard the hay inside, then cut into thin slices and cook the leeks and artichokes in a pan with a drizzle of oil, adding a little water if necessary, Season with salt and pepper and allow to cool.
Take up the dough and knead it quickly, flour your hands with gluten-free rice flour, roll out the dough on the top with a rolling pin to the thickness of 2 mm, then distribute the filling in the center, creating a strip of stuffing. Place the pecorino cheese on top in strips and create the strudel, folding the dough on the filling and roll well. Decorate, if desired, with some strips of pasta cut with the festooned wheel, then brush with the beaten egg and cook in the hot oven at 180 º C for 30 minutes. Bake, rest for 15 minutes and serve.

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