The SAVORY CHICORY AND SAUSAGE STRUDEL is a rustic yet refined recipe, perfect to serve as a substantial starter, a main course or an alternative second course.
Chicory, with a slightly bitter taste, pairs perfectly with browned sausage, creating a balanced and characterful contrast. Everything is enriched with a dusting of Parmesan to further enhance the flavors.
Easy to prepare and versatile, this strudel is great enjoyed hot or warm, and can also be made ahead for rustic lunches, buffets or picnics. A recipe that celebrates traditional cooking with a creative touch, ideal for lovers of intense, authentic flavors.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 4-6 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 cups 00 flour (all-purpose)
- 1/2 cup grated Parmesan cheese
- 1/3 tsp salt
- to taste black pepper
- 1/2 cup water (at room temperature)
- 2 tbsp extra virgin olive oil
- 2.2 lb chicory
- 2 sausages
- 1 clove garlic
- to taste extra virgin olive oil
- 1/3 cup grated Parmesan cheese
- 2 tbsp breadcrumbs
- to taste chili flakes (optional)
- to taste salt
- 1 egg
- to taste sesame seeds
- to taste poppy seeds
WHAT YOU’LL NEED FOR THE SAVORY CHICORY AND SAUSAGE STRUDEL
- 1 Pot
- 1 Pan
- 1 Bowl
- 1 Rolling pin
- Parchment paper
- 1 Baking sheet
- 1 Pastry brush
PREPARATION: SAVORY CHICORY AND SAUSAGE STRUDEL
The preparation of the SAVORY CHICORY AND SAUSAGE STRUDEL is very easy and quick.
In a large bowl, pour the flour, the Parmesan, a pinch of salt, a grind of pepper and mix. Make a well in the center and add the water and the oil. Incorporate the flour into the liquids with a fork and then work the dough vigorously with your hands for 10 minutes, until you obtain a smooth and homogeneous dough.
If needed, to adjust the consistency, add a little more water or flour. You can also make the dough by combining all the ingredients in the bowl of a stand mixer and kneading with the spiral hook.
Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 30 minutes.Clean and wash the chicory. Boil it in plenty of salted water for about 10 minutes. Drain it and cool it in ice water to stop the cooking, then set aside. Meanwhile, in a pan with the garlic, brown the sausages after removing their casing and breaking them up. Brown for about 10 minutes, add the well-drained chicory and let it sauté for another 10 minutes. Remove the garlic, add the chili (if you don’t like it you can omit it), stir and let everything cool.
Meanwhile, roll out the dough with a rolling pin to a thickness of about 1/8 inch (3 mm).
Place in the center of the sheet a generous handful of breadcrumbs (this will help prevent the dough from getting too soggy from any filling liquids), then the chicory, the sausages and the Parmesan.
Roll up the strudel, seal the edges well and place it on a baking sheet lined with parchment paper. Brush with a beaten egg, make diagonal slits and sprinkle the surface with poppy seeds, sesame seeds and more Parmesan.Bake the chicory and sausage strudel in a preheated conventional oven at 356°F for 40–45 minutes or until it has a nice amber color.
Remove from the oven, let it cool slightly, then cut into slices about 3/4 inch (2 cm) thick and serve.
