- 15 min
Savoury strudel with asparagus and Nonno Nanni Stracchino
200 g asparagus
1 roll rectangular puff pastry
250 g Nonno Nanni Stracchino
1 clove garlic
extra virgin olive oil
30 ml milk
Nonno Nanni Stracchino is a fresh, soft cheese with a unique flavour
Rinse and chop the asparagus into small pieces.
Poach the asparagus in boiling water for 3 minutes.
Drain the asparagus and transfer to a frying pan with a splash of oil and a clove of garlic, skin on.
Season with salt and pepper then leave the flavour to develop for a few minutes.
Remove from the heat and leave to cool completely.
Pre-heat the oven to 190°C.
Unroll the puff pastry.
Spread the asparagus across the pastry sheet. Dot Stracchino evenly across the pastry sheet.
Roll up the pastry from the longest side. Transfer the roll to a baking tray.
Beat the egg yolk with the milk.
Brush the savoury strudel surface with the egg wash and bake for 30-40 minutes.
Remove from the oven, leave to cool until tepid, cut into 1 cm slices and serve.
First courses Gnocchi stuffed with Stracchino with asparagus, peas and leeks and creamed Nonno Nanni Robiola