Category
Vegetarian
Setup time
Medium
Difficulty
Easy
Cost
Low
Nº of people
Ingredients
- 100g of carrots
- 100g of pumpkin
- 50g of leeks
- 100g of eggplant
- 100g of courgette
- 75g of red onion
- 100g of Paris mushrooms
- 5 sheets of filo pastry
- 1 tea cup of plant-based cream
- 2 dried tomatoes
- To taste: salt
- To taste: ground pepper
100ml of Gallo First Crop 2019-2020
Method of preparation
Start by cutting all vegetables in same sized pieces, either in cubes or strips.
Stew the vegetables in olive oil by the following order: carrot, onion, leek and then the remaining vegetables, leaving the courgette for last. Season with salt and pepper.
Stretch the filo pastry sheets, brush with olive oil and sprinkle with salt and pepper.
Put the vegetables on top and roll it like a pie, careful to bend the borders so that the filling does not leak.
Cook in the oven at 175ºC for approximately 20 minutes.
Meanwhile, heat the plant-based cream and, when they are boiling, add the dried tomato in pieces and a few drops of Gallo's First Crop 2019-2020. In the end, blend everything with a hand blender.
Serve the struddle cut into big slices, drizzling with Gallo's First Crop 2019-2020 and a bit of sauce. Decorate with a slice of dried tomato.
Chef tip
You can change which vegetables you use in this strudel, according to your taste.
