Savory strudel with potatoes, Gorgonzola, and speck. What could be better than a good savory strudel to start the hot appetizers?! Tasty and full of flavor.
An appetizer that is easy to manage and prepare, needing very little to bring simplicity and taste to the table. I prioritize the products from the garden, and if you browse my recipes, you’ll notice some foods appear often; among them is speck, one of the few cured meats I sometimes consume, for its taste, not particularly sweet, and that touch of smokiness that adds further aromas to recipes. I don’t particularly love fats, and this seems like a good compromise.
The savory version of the strudel was born precisely because of the versatility of the dough, which is used at the origins of the sweet strudel popular at the court of Vienna and throughout the Austro-Hungarian Empire.
The recipe I present to you is one of the many variants of this tasty appetizer. I also recommend trying: Spinach and ricotta – savoy cabbage, cured meats, and cheese – Pumpkin and sausage – mushrooms speck and scamorza – broccoli and sausage, and many others.
Following are some recipes with the ingredients used in this strudel:
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 1 Hour
- Portions: 8 slices
- Cooking methods: Stove, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Crazy dough, potatoes, onions, and speck…
- 1 2/3 cups flour
- 1/2 tsp olive oil
- to taste water
- 1 tsp salt
- 2 onions
- 2 potatoes
- 5.3 oz sliced speck
- 7 oz Gorgonzola
- 2 pinches rosemary
- to taste salt
Tools
Mixing bowl, parchment paper, frying pan, knife, cutting board, brush…
- Bowls
- Frying Pans
- Brushes
- Knives
- Cutting Boards
Steps
Mix the salt and flour, add a little lukewarm water and the oil; start kneading and continue with a little water at a time until you obtain a firm dough that you will cover with cling film and let rest for about thirty minutes.
In the meantime, sauté the thinly sliced onions and diced or sliced potatoes with rosemary. Adjust the salt and cook for a few minutes. Roll out the crazy dough into a very thin rectangular sheet, leaving a little for decoration. Arrange the speck slices, leaving the side edges free, then add onions and potatoes, and finally the Gorgonzola. In this recipe, as in many others, I don’t weigh the ingredients; the weights are indicative, so follow your taste.
Roll up the strudel using the parchment paper, seal the edges well, and decorate with the remaining dough.
Brush with raw egg yolk to better polish and color the surface and bake in a preheated oven at 392°F. In about thirty minutes, it will be ready!
Serve hot accompanied by a good glass of dry white wine!
Some More Advice
Crazy dough is excellent for any type of savory pie and also for many desserts; it is a splendid ally in the kitchen that replaces puff pastry due to its speed and simplicity of preparation. It’s also more diet-friendly, and I recommend trying the whole wheat version as well. The strudel can be stored in the refrigerator for two or three days, so it’s also a reserve for the busy days we all have.
