Strudel of brioche bread with broccoli

Strudel of brioche bread with broccoli: today's recipe is delicious, This strudel is delicious, soft soft and a single slice there will be enough, I guarantee. I don't know about you, but I love the pies. This makes ' family’ and ' winter ': the base is a soft dough brioche, ripienadi Sicilian broccoli retouched in a pan, with Swiss cheese and bacon. To give a crisp note I covered with bits of macadamia nut. And it's nice to serve it so, some’ rustic, directly into the Pan where you raise a sweet scent inviting…How about?

Ingredients for 10 people:

for the brioche dough dolcesalata (basic recipe by Luca Montersino)

  • 500 grams of flour 00
  • 250 milliliters of whole milk at room temperature
  • 30 grams of milk powder
  • 12,5 grams of yeast
  • 40 grams of caster sugar
  • 10 grams of salt
  • 100 grams of egg yolks
  • 100 grams soft butter

for the filling

  • 1,5 pounds of Sicilian broccoli (those with flower and leaves, to be clear) or turnip greens
  • 12 slices of bacon sliced ​​very thin (Optional, you can not make a great vegetarian dish)
  • 120 grams of Swiss cheese, diced
  • 60 grams of grated pecorino cheese Dop
  • salt and pepper
  • a clove of garlic
  • half a chilli pepper
  • 6 Tablespoons extra virgin olive oil

and still, for finishing

  • an egg yolk
  • 3 tablespoons of cream or whole milk
  • a handful of macadamia nuts (or dried fruit you prefer)

For the brioche dough put in the planetary (or in a food processor) the flour, the milk powder and salt. Dissolve yeast and sugar in milk at room temperature and pour all the flour. Operate the mixer and knead at low speed, slowly adding the egg yolks. Work for 5 minutes and then add, little by little, the softened butter: continue to knead the dough until it becomes smooth and elastic. It took us 20 minutes my planetary mixer at low speed. Make the dough, by covering it with plastic wrap, for 15 minutes.

Meanwhile, Clean the broccoli, wash and boil them for 10 minutes in salted water. Then drain them well and make them into small pieces. Put them in a pan with oil, pepper and garlic in shirt and fry, season with salt and pepper all, until they are soft and browned. Put them in a bowl and add the diced Swiss cheese. In the same Pan, well heated, and no other fat, Brown the slices of bacon over high heat, until they become crunchy.

Flour a sheet of parchment paper lying on the work surface and roll out the dough, using a rolling pin, in a more or less rectangular shape of approximately 35 centimeters by 25, distribuitevi the center broccoli with gruyere, cover with the bacon, then sprinkle all with cheese. Rolled up the side flaps in the center and try to seal them well, also at the two ends, with 'tweaks', then helping with the baking paper make sure that the 'closure’ Strudel is resting on the tray and is not at the top. Let rise for an hour in the baking dish strudel, covered with a linen cloth or cotton.

Preheat oven to 190 degrees ventilated. Brush the strudel with beaten egg yolk with the cream and cover with the chopped macadamia nuts coarsely. Bake for 15 minutes or until it is golden. Make cool and serve.

THE PAIRING: We choose a Dolcetto di Dogliani Superiore DOCG with this tasty recipe. A red wine from Piedmont, produced by Cantina del Dolcetto di Dogliani, winey aroma reminiscent of red fruit and round taste, pleasant with a slightly bitter aftertaste.

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4 comments

Maria Teresa 12 December 2013 at 10:12

hello I would like to try it but instead of milk powder What can I use.
Thanks

Reply
Sicilians creative in the kitchen 12 December 2013 at 12:11

Do not put, does nothing. I'm used’ just to give a little’ thick in more dough but the amount is minimal. Let me know how you are! ADA

Reply
Enrica December 11, 2013 at 23:49

Ada this dough base Montersino adore and often prepare with broccoli and sausage, Let Your stra I like and I came gorgeous, you copy the idea of ​​nuts…super as always!

Reply
Sicilians creative in the kitchen 12 December 2013 at 12:11

To tell me about it! I adore brioche pastries but this dough, I compared to others that I used before, It is another story. A hug, ADA

Reply

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