Leek and ricotta strudel phyllo: this dish you will save your life. Or, If not life, at least dinner. Because it's yummy, looks good and then green light to guests at dinner, even to the most demanding, and prepares very easily and very quickly. Is’ a phony strudel’ of phyllo dough, all vegetarian, filled with leeks, sheep's milk ricotta, chives, pecorino and parmigiano. Very tasty, crunchy on the outside and soft on the inside, if accompanied by a mixed salad you will make a great impression. I always keep a couple of rolls of phyllo dough in the refrigerator for last-minute solutions, I can't do without!
Ingredients for 4 people:
- 5 sheets of phyllo dough
- 400 grams of ricotta cheese
- 6 large leeks
- a small bunch of chives
- nutmeg as required
- salt and pepper
- 60 grams of grated pecorino cheese Dop
- 60 grams of grated Parmesan cheese After
- a whole egg
- 4 Tablespoons extra virgin olive oil
- 20 grams of butter
- extra virgin olive oil just enough to coat the Phyllo Dough
- a pinch of paprika
Clean the leeks eliminating the ends and the outer leaves, wash them and cut them into thin rounds. Chop the chives. Put the oil in a pan and butter, Let them warm up and add the leeks: stew covered and heat for 20 minutes, then remove the cover, season with salt, pepper and combine the chives. He works in a bowl the ricotta Parmesan, pecorino, the egg and nutmeg, then add the leeks and season with salt and pepper.
Preheat oven to 200 degrees static. Coat a baking sheet with parchment paper and grease it lightly with oil. Arrange on the baking sheet a sheet of phyllo dough, brush with a little oil (I use a pastry brush) and overlap another sheet, brush a little and continue for the remaining sheets. Arrange on Phyllo Dough leeks and ricotta freeing 3 centimeters of edge and roll the strudel onto itself with delicacy, pressing on end so that the filling, that tends to inflate, does not leak out then in baking. Coat the surface of the roll, Sprinkle with a pinch of paprika and bake for 20 minutes or so. For Brown the Phyllo Dough, move the oven 3-5 minutes on the ventilated function, until you've got a nice golden color. Remove from oven and allow to cool 5 minutes before cutting. Serve the strudel garnished by a little’ chives.
THE PAIRING: The winery Davino Meroi, located in the province of Udine, We suggest the Tocai Friulano 2011, a pleasant white scents of PEAR and white flowers and discrete acidity that makes it suitable for a match with this recipe.