Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup warm water
- 2 tablespoons olive oil
- 1/2 cup unsalted butter, melted
- 1/2 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/2 cup thinly sliced prosciutto
- 1/2 cup thinly sliced salami
- 1/2 cup thinly sliced mortadella
- 1/2 cup thinly sliced fontina cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1 egg, beaten
Special Equipment Needed:
- Rolling pin
- Pastry brush
- Parchment paper
- Baking sheet
Step-by-Step Instructions:
1. In a large mixing bowl, combine the flour and salt. Gradually add the warm water and olive oil, stirring until a dough forms.
2. Turn the dough out onto a floured surface and knead for 5-7 minutes, until smooth and elastic. Cover with a damp cloth and let rest for 30 minutes.
3. Preheat the oven to 375°F.
4. Roll out the dough on a floured surface into a rectangle, about 1/8 inch thick.
5. Brush the melted butter over the dough, then sprinkle the breadcrumbs and Parmesan cheese over the top.
6. Layer the prosciutto, salami, mortadella, and fontina cheese over the top of the dough, leaving a 1-inch border around the edges.
7. Sprinkle the chopped parsley and basil over the top of the meat and cheese.
8. Starting at one end, carefully roll up the dough, tucking in the edges as you go.
9. Place the strudel seam-side down on a parchment-lined baking sheet.
10. Brush the beaten egg over the top of the strudel.
11. Bake for 35-40 minutes, until golden brown.
12. Let the strudel cool for 10 minutes before slicing and serving.
Time:
Preparation time: 45 minutes
Cooking time: 35-40 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 450
Fat per serving: 27g
Saturated fat per serving: 12g
Carbohydrates per serving: 34g
Protein per serving: 17g
Sugar per serving: 1g
Sodium per serving: 670mg
Substitutions for ingredients:
- Instead of fontina cheese, you can use provolone or mozzarella cheese.
- Instead of prosciutto, you can use thinly sliced ham.
- Instead of salami, you can use pepperoni or chorizo.
- Instead of mortadella, you can use bologna or ham.
Variations:
- Add chopped sun-dried tomatoes or roasted red peppers for extra flavor.
- Use different herbs, such as oregano or thyme, instead of parsley and basil.
- Add a layer of sautéed mushrooms or onions for extra texture.
Tips and Tricks:
- Make sure the dough is rolled out thin enough to create a crispy crust.
- Use a sharp knife to slice the strudel for clean cuts.
- Serve with a side salad or roasted vegetables for a complete meal.
Storage Instructions:
- Store leftover strudel in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- To reheat, place the strudel in a preheated oven at 350°F for 10-15 minutes, until heated through.
Presentation Ideas:
- Serve the strudel on a platter with fresh herbs and sliced tomatoes for a colorful presentation.
Garnishes:
- Garnish with fresh parsley or basil leaves.
Pairings:
- Serve with a glass of red wine, such as Chianti or Sangiovese.
Suggested Side Dishes:
- Roasted vegetables, such as asparagus or Brussels sprouts
- A side salad with mixed greens and a balsamic vinaigrette
Troubleshooting Advice:
- If the dough is too dry, add a little more water.
- If the dough is too sticky, add a little more flour.
Food Safety Advice:
- Make sure to cook the strudel to an internal temperature of 165°F to ensure it is safe to eat.
Food History:
- Casel Bellunese Strudel is a traditional dish from the Belluno region of Italy, where it is typically served as a main course.
Flavor Profiles:
- The strudel has a savory and slightly salty flavor from the combination of meats and cheese, balanced by the fresh herbs.
Serving Suggestions:
- Serve the strudel warm with a side salad or roasted vegetables for a complete meal.
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Region: Italian