I love a good vegetarian dish, and this flavour combo did not disappoint. Once I got the method down for preparing fresh strudel dough, it's made me...
This light dish is perfect for a weekend lunch or weekday dinner, when you have a bit more time to prepare the different ingredient elements of this recipe. The bonus part here is also picking up a delicious yellow pepper cream that you can add into other recipes as a base, or even use as a dip for fresh crudite veggies.
A vegetarian delight, lovers of supple ricotta cheese and crispy strudel crust will rejoice when tasting the excellent flavor combination of sweet peppers and aromatic basil - match it with a lovely side dish like sautéed spinach or a fresh green salad, and your healthy and flavorful meal will be all set!
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for 6 servings
In medium bowl, place flour, extra-virgin olive oil, and a pinch salt. Using hands, mix ingredients together well.
Add cold water in small doses, blending well after each addition. Consistency for dough will be well-blended, and not sticky. The amount of water used will depend on flour type used - adjust amounts accordingly.
Turn dough out onto work space and knead a few minutes. Dough should be soft, but not sticky. Shape into ball, cover with plastic wrap and allow to cool at least 30 minutes in the refrigerator.
Wash and dry zucchini. Put fresh ricotta into fine mesh sieve, and drain as much excess liquid as possible. Dice zucchini into cubes, place into mixing bowl. Dress with extra-virgin olive oil and salt.
Add drained ricotta, Parmesan cheese, salt to taste and minced basil leaves. Blend all ingredients together well, and adjust to taste with salt. Set aside.
Peel and finely chop onion, set aside.
Heat medium sauté pan, coat bottom with extra-virgin olive oil. Add onion, and cook until softened. Add diced potato and allow to cook several minutes.
Cut pepper in half, remove inner seeds and additional membranes. Cut into thin slices, and add to pan with onion and potato. Add small amount of water, adjust to taste with salt. Cover pan, and allow to stew over very low heat for at least 30 minutes, or until potato and pepper are nicely softened and cooked through.
Remove from heat, place mixture into blender and blend ingredients to create smooth, nicely amalgamated cream.
Preheat oven to 190C.
Remove dough from refrigerator and discard plastic wrap. Line baking pan with wax paper, and drizzle with olive oil. Dust working space generously with all-purpose flour. Using rolling pin, roll out dough into rectangular shape. Dough should be relatively thin throughout completed shape.
Place filling directly onto rolled out dough slightly off-center, lengthwise. Using pastry brush, cover one side of pastry with cold water. Cover filling with larger piece of pastry, and close pastry log lengthwise, being sure to seal pastry well. Using sharp knife, cut off excess pastry from log. With your hands or a pasta cutter, seal two ends of strudel log, lift log into prepared baking tray, and place into preheated oven. Allow to bake for at least 30 minutes. Strudel will be done when color is golden brown and cooked through. Remove from oven, allow to cool just slightly before thickly slicing for serving.
Place yellow pepper cream onto bottom of serving dish. Place slice of hot strudel on top of cream. Garnish with fresh basil leaves and drizzle of olive oil. Serve hot immediately.
160 minutes 5 ingredients 421 kCal
10 minutes 11 ingredients 538 kCal
tania Tuesday 1st of September 2020
I love a good vegetarian dish, and this flavour combo did not disappoint. Once I got the method down for preparing fresh strudel dough, it's made me wonder why I ever bought the pre-made version. A great concept and great way to mix up summer veggies.