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Bread Dough Strudel with Vegetables and Robiola Cheese

17/11/2023

The idea of a vegetable strudel is a savory reinterpretation of the classic apple strudel that comes from Northern Italy, influenced by Austrian cuisine. In this case, we will use a bread dough to wrap the filling, which will consist of a mix of vegetables and robiola, a fresh and creamy cheese typical of Northern Italy. Here is how to prepare this dish:

Ingredients

For the bread dough:

  • 250 g of flour
  • 125 ml of lukewarm water
  • 1 teaspoon of olive oil
  • 1 pinch of salt

For the filling:

  • 200 g of robiola or another fresh and creamy cheese
  • 1 zucchini
  • 1 carrot
  • 1 red bell pepper
  • 1 small onion
  • Salt and pepper, to taste
  • Aromatic herbs of choice (basil, thyme, rosemary)
  • 2 tablespoons of extra virgin olive oil

Preparation

  1. For the bread dough, sift the flour into a bowl and add a pinch of salt. Make a well in the center and add the lukewarm water and olive oil. Begin to knead with your hands until you form a smooth and homogenous ball. Let it rest covered with a damp cloth while you prepare the filling.

  2. Wash and dice the zucchini and carrot, slice the bell pepper into strips, and finely chop the onion.

  3. In a skillet, heat the olive oil and add the onion. When it becomes translucent, add the other chopped vegetables. Sauté for a few minutes until they are tender but still slightly crunchy. Season with salt, pepper, and the chopped aromatic herbs. Let the mixture cool.

  4. Roll out the bread dough on a lightly floured surface to a rectangle about 5 mm thick.

  5. Spread the robiola cheese on the bread dough base, leaving a free margin on the edges, then evenly distribute the cooled vegetables over the cheese.

  6. Gently roll up the strudel starting from the long side and seal the edges well to prevent the filling from escaping during cooking.

  7. Transfer the strudel to a baking tray lined with parchment paper and bake in a preheated oven at 180 °C (356 °F) for about 30-35 minutes until golden brown.

  8. Let the strudel cool slightly before cutting it into slices and serving.

Curiosity

The vegetable strudel lends itself to numerous variations: we can enrich it with other types of cheeses, such as taleggio or gorgonzola for a more intense flavor, or we can add cubes of cooked ham or speck for a smoky note. A versatile dish that adapts to everyone’s tastes, perfect for a light lunch or as a main dish in a buffet.

Bread Dough Strudel with Vegetables and Robiola Cheese