Savory Escarole, Pine Nuts and Raisin Strudel

17/11/2023

Here is the recipe for a savory escarole strudel with pine nuts and raisins, a tasty variant that combines the classic strudel with Mediterranean flavors.

Ingredients

1 rectangular sheet of puff pastry
500 g of escarole
50 g of raisins
50 g of pine nuts
2 cloves of garlic
Extra virgin olive oil
Salt and pepper to taste
1 egg (for brushing)

Preparation

Start by soaking the raisins in warm water for about 10 minutes to plump them up. In the meantime, wash the escarole well and cut it into strips.
In a large pan, heat a drizzle of extra virgin olive oil and add the peeled garlic cloves. Let them brown for a few minutes.
Add the escarole to the pan, salt and pepper to taste, and let it cook until it has wilted and the water of vegetation has evaporated.
Toast the pine nuts in a separate pan without adding fat until they are golden, then add them to the escarole.
Drain the raisins and add them to the mixture of escarole and pine nuts. Mix well and allow it to cool slightly.
Roll out the puff pastry and spread the filling of escarole, pine nuts and raisins in the center, leaving the edges free.
Roll the puff pastry over itself to encase the filling and seal the edges well by pressing with your fingers.
Preheat the oven to 180 °C (356 °F).
Brush the surface of the strudel with a beaten egg to give it a uniform golden color.
Bake the strudel for about 30 minutes or until it is golden and crispy.

Serve the escarole strudel warm, as an appetizer or as a light second course. Alternatively, it can be served lukewarm, accompanied by a fresh seasonal salad.

Curiosity

Strudel, known mainly in its sweet version with apples, breadcrumbs, raisins, and cinnamon, has its roots in Austro-Hungarian cuisine but is also very widespread in Italian regions bordering Austria, where it has undergone interesting local influences. This savory variation with escarole, pine nuts, and raisins is an example of how tradition and creativity can go hand in hand in Italian cuisine.