Italian Sausage, Radicchio and Mushroom Strudel
Nutritional values
(Percentage of daily recommendation)
| Calorie | 627 cal. | (30 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 48 g | (32 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.6 g | (15 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 12.1 μg | (20 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 8.5 mg | (71 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 67 μg | (22 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 14.7 μg | (33 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 705 mg | (18 %) | ||
| Calcium | 218 mg | (22 %) | ||
| Magnesium | 46 mg | (15 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 28 μg | (14 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 18.9 g | |||
| Uric acid | 114 mg | |||
| Cholesterol | 139 mg | |||
| Complete sugar | 4 g |
Ingredients
- For the pastry dough
- 200 grams Pastry flour
- ½ tsp salt
- 2 tsps sunflower oil
- 1 tsp apple cider vinegar
- Pastry flour (for dusting)
- 40 grams melted butter (for brushing)
- For the filling
- 2 onions
- 1 garlic clove
- 2 Radicchio (500 grams) (approximately 18 ounces)
- 150 grams Mushrooms (such as ceps)
- 2 Tbsps butter
- 200 grams Italian sausage
- 50 grams grated Parmesan
- 1 egg
- breadcrumbs (as needed)
- salt
- freshly ground peppers
- freshly grated Nutmeg
Preparation steps
For the pastry dough: Combine the flour, salt, oil, vinegar and 70-80 ml (approximately 1/3 cup) warm water and knead with the dough hook attachment until smooth. Knead with your hands vigorously then let rest, covered, for about 30 minutes.
For the filling: Peel the onions and garlic and chop finely. Rinse the radicchio, trim, shake dry and cut into strips. Wipe the mushrooms with a damp cloth and dice.
Sweat the onion and garlic in butter until translucent. Remove the sausage from the casing and cook, breaking up any large chunks, until crumbly. Add the mushrooms and cook until the liquid evaporates. Add the radicchio, cook until the liquid evaporates then remove from the heat and let cool. Stir in the cheese and egg. Add the breadcrumbs, if necessary, and season with salt, pepper and nutmeg.
Preheat the oven to 180°C (approximately 350°F) convection.
Roll out the dough on a lightly floured work surface, transfer to a floured tea towel and stretch out as thin as possible with the back of your hands and fingers into a 40 x 60 cm (approximately 16 x 20 inches) rectangle. Brush the dough with melted butter. Spoon the filling along the middle of the lower third of the dough, leaving a 5 cm (approximately 2 inches) wide border empty. Fold the edges over the filling and roll up, using the cloth as an aide, into a strudel. Place, seam-side down, on a baking sheet lined with parchment paper and brush with butter. Bake until golden brown, about 40 minutes, brushing with the remaining butter often.
Remove from the oven and serve cut into pieces.
