Home » Strudel with Sicilian-style broccoli, cod and sun-dried tomato tapenade

Strudel with Sicilian-style broccoli, cod and sun-dried tomato tapenade

by Ada Parisi
5 min read
Strudel di baccalà e broccoletti siciliani

Strudel con broccoli alla siciliana e baccalà, accompagnato da una tapenade di pomodori secchi: la ricetta di uno strudel salato sfizioso e diverso dal solito. I was inspired by a dish I prepared my grandmother, not with the strudel dough, but still with a dough that is coiled and stewed in the oven: inside there were broccoli and anchovies. I wanted to also vary according to what I have found fresh at the market. The recipe for this delicious rustic is a joker in the kitchen e l’abbinamento con il baccalà è davvero sfizioso.

Here's my recipe: Strudel with Sicilian broccoli, cod and dried tomato tapenade. But delicate Mediterranean flavors that satisfy the palate in a healthy way. La pasta è talmente sottile da essere trasparente e il ripieno è ricco ma delicato, While the sauce brings a touch of acid and saline. I guarantee that is prepared with great ease, both the pasta is the filling. But if you do not have time, potete utilizzare una pasta sfoglia già pronta oppure una pasta fillo. In the latter case, utilizzate almeno 4-5 fogli di pasta fillo e spennellateli con olio extravergine di oliva prima di sovrapporli l’uno all’altro.

poriti potete dare una occhiata allo SAVORY STRUDEL WITH CABBAGE AND POTATOES (you can find the VIDEO RECIPE on my YouTube channel), to that of PAN BRIOCHE AI BROCCOLETTI o allo strudel di LEEKS AND RICOTTA IN PHYLLO PASTRY.

Strudel di baccalà e broccoletti siciliani


Portions: 6 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )



150 grams of flour 00

50 milliliters of water

a pinch of salt

a tablespoon of extra virgin olive oil


800 grams of cod

milk enough to blanch the cod

a great broccoli

20 grams of toasted pine nuts

30 grams of raisins already soaked

a handful of capers

15 black olives

2 tablespoons of grated pecorino cheese Dop aged

5 tablespoons extra virgin olive oil

salt and pepper

4 alici sott'olio


an egg yolk

2 tablespoons of cream or whole milk

Maldon salt


15 pomodori secchi sott'olio

a spoonful of vinegar


a pinch of grated lemon peel

just enough olive oil to emulsify the sauce

toasted almonds as required


Preparare l'impasto per la base dello strudel. Put the flour on the work surface, fare un buco al centro e mettervi il sale e l'olio, poi unire l'acqua tiepida e iniziare a impastare. You must knead about ten minutes, until you obtain a smooth dough, No clumps. Wrap it in plastic wrap and let it rest for 30 minutes at least: When resting, la consistenza cambierà e l'impasto diventerà elastico perché si svilupperà il glutine.

While the dough rests, prepare the stuffing. Put into a casserole the codfish and cover with the milk, bring to a boil and cook for 5-10 minutes depending on the thickness of the fish. Drain and remove skin and any bones and set it aside.

Clean the broccoli, divide it into peaks and wash it. Boil it in salted water for 10 minutes and drain. Mettere in un tegame l'olio e rosolarvi l'aglio, then remove it and add the anchovies, pine nuts, l'uvetta e i capperi tritati, then add the broccoli and cook for 10-15 minutes: must gain flavor and Browning, but don't discard. Season with salt and pepper and add the olives, roughly chopped.

Preheat the oven to 180 degrees-ventilated. Roll out with rolling pin on dough strudel worktop well floured: will have to be very, very thin. The dough is elastic and holds up perfectly, I managed to roll it out to about two millimeters. Put the dough on a cloth and spread it well, top browned broccoli and then complete with the cod leaving 2 cm from each edge.

Ripiegare i bordi verso l'interno e, using the canvas, roll the strudel onto itself. Lift it gently and with all the cloth and place it on a baking sheet lined with parchment paper and lightly oiled, sliding slowly from above the dish towel.

Cospargere la superficie dello strudel con l'uovo leggermente sbattuto con la panna e spolverizzare la superficie con un po' di sale Maldon. Bake for 25-20 minutes or until the surface is golden brown and leave to cool slightly.

Mentre lo strudel riposa, preparare la tapenade frullando insieme tutti gli ingredienti, except for the almonds, and emulsify by adding the amount of oil needed. Then add the almonds, toasted and coarsely chopped. Serve warm apple strudel, cut into thick slices and sauce.


MATCHING: Abbiamo scelto uno Chardonnay prodotto in Puglia dalla Winery Paul Leo. Numen è un vino fresco, with aromas of fruit and apricots, and a well balanced taste.

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Mari February 22, 2014 - 15:55

Dear Ada, I really like your strudel, Why has those tastes, bold colours and scents and character that only the Mediterranean recipes they have. I like the filling but also the accompanying sauce, with its flavor and its flavor has balanced perfectly sweet trend of stuffing.
In doses of the pastry you indicated the amount that they referred to the dough strudel that needed to be boiled, but I think you've got the same dough used doses of that sweet to bake in the oven because otherwise I don't think you wouldn't be able to roll the dough so thin.
Congratulations, recipe very well conceived and executed, Thank you so much for your proposal.

Sicilians creative in the kitchen February 22, 2014 - 16:33

Hi Mari, Thanks. The doses were precisely those eello strudel salty and I laid out the dough by hand. Slno used because I am esrcitando with the phyllo dough and your doses were very well balanced. Kisses, ADA

mirtilla February 19, 2014 - 21:53

I discovered your blog thanks to AIFB of which I am also a Member,and I will follow you from tonight with pleasure!!!!
wonderful this strudel!

Sicilians creative in the kitchen February 19, 2014 - 22:09

Hi Mirtilla, Thanks! I am your blog I knew him already, congratulations! ADA

Elena February 19, 2014 - 16:17

Mmm…tastes and smells in my house!!

Sicilians creative in the kitchen February 19, 2014 - 22:09

🙂 è come essere un po’ At home… a hug, ADA

Alessandra February 19, 2014 - 13:18

Watch, ADA, no later than half an hour ago I commented a recipe that has your own inspiration- a plate of tradition, a different region from the original one of the strudel, reworked so that we can finish in the filling of the dough nuts; a quarter of an hour ago, Same thing. Arrival time on your blog and what comes to mind is that you are outlining a sort of double race, both the vein of creativity tout court, and on the contamination of regional recipes. Suffice it to say, your proposals are of enormous interest, Why focus on more points the reader's attention, making it even more rich and exciting challenge of the month. In addition, There are your contributions, detectors of your personal taste. Yours is so a strudel that can only create enthusiasm and consent, for consistency of selected pairings and the mix that blends tradition with innovation. How to say, full fidelity with the name of your blog: Sicily, on one side, and creativity from other. And as George.. “What else?” Congratulations indeed!

Sicilians creative in the kitchen February 19, 2014 - 13:22

Alessandra, Meanwhile, thanks not only to the fine words but for the obvious care and attention you put into the read each recipe, in interpreting the meaning, in understanding the origins and aspirations. It is not common thing and I appreciate immensely. Now I'll have to go wandering to all the blogs looking for this recipe you've mentioned, Why can't I lose it. However, be aware that you can be original, Creative, traditional but it's the kind of challenge that you set you who makes everything better, that makes us more original, more creative and more traditional. The comparison, When it is open, non competitive, not hedonistic, is always the basis to become better. A great big hug, ADA

Flavia February 19, 2014 - 11:13

ADA… Your match Broccoli, cod and dried tomatoes I love it…. Have a good day, Flavia

Sicilians creative in the kitchen February 19, 2014 - 11:24

Thanks Flavia! And welcome to my blog! ADA

Tamara February 18, 2014 - 23:35

beautiful recipe Ada, the flavors of Sicily there are all…I had strudel cake this afternoon but I have the same problem, is already on the blog and with the same dough, I always do that, I'll do it too salty…Hello dear


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