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

Strudel with Sicilian broccoli, cod and dried tomato tapenade

by Ada Parisi
5 min read

Strudel with Sicilian broccoli, cod and dried tomato tapenade: here is my recipe for the 36th challenge dell'Mtchallenge. The theme given by the winner of the previous challenge is the strudel. A strudel that could be sweet, is salty. I chose that salty, some’ because the recipe for classic apple strudel is already on the blog, some’ because I love most savory preparations. 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. 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: the dough is so thin as to be transparent and the filling is rich but delicate, While the sauce brings a touch of acid and saline. I guarantee that is prepared with great ease, both the pasta is the filling.

Ingredients for 4 people:

for the base

  • 150 grams of flour 00
  • 50 milliliters of water
  • a pinch of salt
  • a tablespoon of extra virgin olive oil

for the filling

  • 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 anchovies in oil

for finishing

  • an egg yolk
  • 2 tablespoons of cream or whole milk
  • Maldon salt as required

for the accompanying tapenade

  • 15 dried tomatoes in oil
  • a spoonful of vinegar
  • Timo as required
  • a pinch of grated lemon peel
  • just enough olive oil to emulsify the sauce
  • toasted almonds as required

Prepare the base. Put the flour on the work surface, make a hole in the middle and add the salt and oil, then add the warm water and begin to knead. 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, the texture will change and the dough becomes elastic because they will develop the gluten.

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. Put the oil in a pan and sauté the garlic, then remove it and add the anchovies, pine nuts, the raisins and chopped capers, 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. Fold the edges inward and, 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.

Sprinkle the surface of strudel with egg slightly beaten with cream and sprinkle the surface with a little’ Maldon salt. Bake for 25-20 minutes or until the surface is golden brown and leave to cool slightly.

While the strudel rests, prepare the tapenade by whisking all the ingredients together, 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.

THE PAIRING: We chose a Chardonnay produced in Puglia from the basement Paul Leo. Numen This wine is fresh, 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

:-) it's like being a little bit’ 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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