The Savory Strudel with Broad Bean Pods is part of my zero-waste recipe collection, where I use about 95% of the food, discarding only the non-edible parts. Tasty, beautiful to present and seasonal, it is a must-try before the broad bean season ends. The cheese I have paired with the legume in this recipe is obviously Pecorino Romano, because we usually eat it with fresh beans, but for those who don’t like it, you can easily substitute it, perhaps with Parmesan. A rustic pie that always leaves everyone surprised because no one would ever think that you can eat almost everything from broad beans. But it happens that after the first bite, it becomes truly irresistible, and as always, it disappears in the blink of an eye. Excellent as a main dish and also ideal served at a buffet.
If you like broad beans, especially zero waste, don’t miss the upcoming recipes:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 4 people
- Cooking methods: Electric oven, Stove
- Cuisine: Italian
- Seasonality: Spring
Ingredients
- 8 Broad Bean Pods not large
- 1 roll Puff Pastry
- 7 oz Sausages
- 1.75 oz Coarsely grated Pecorino Romano or in flakes
- 1 clove Garlic
- 1 tbsp Pine nuts
- 2 tbsps Raisins
- to taste Salt and pepper
- 3 tbsps Extra virgin olive oil
Tools
- Pot
- Pan
- Baking tray
- Parchment paper
Preparation
Remove the stems from the beans, soak them for a few minutes and rinse them thoroughly under running water to remove any soil residue.
Blanch them in salted water for 8 minutes, and then drain them.
With a small knife, remove the skin from the sausages and crumble them. Put 3 tablespoons of extra virgin olive oil in a non-stick skillet, together with the chopped garlic.
Add the beans, let them brown for a few minutes, and then add the sausage pieces.
When it changes color, without fully cooking it since it will continue cooking in the oven, turn off the heat. Do not add salt because besides the sausage already being salty, we will also add Pecorino Romano.
At this point, add the previously softened raisins in warm water and the pine nuts to the mixture.
Place the puff pastry roll inside a baking tray, including the paper it is wrapped in. Pour the beans with sausage onto it and sprinkle with grated Pecorino Romano. Now, all that remains is to roll the pastry onto itself, forming a sort of cylinder and gently flattening it over the entire surface.
Seal the edges well, brush with a beaten egg or a little milk, and finish our preparation by decorating it with some poppy seeds.
Bake now in a preheated oven, fan mode at 350°F, and let it cook for about 30/40 minutes, or anyway until the strudel becomes beautifully golden.
Serve our Savory Strudel with Broad Bean Pods as soon as it is removed from the oven but after letting it cool down a bit, so that all the filling ingredients can be well savored.
Tips and Storage
The strudel keeps very well for two or three days but in the refrigerator. However, remember to put it in an airtight container or in a bread bag.
You can reheat it in the microwave so as not to dry it out.
If you want, once the strudel is ready, before putting it in the oven, you can also freeze it, to find it ready in an emergency.
In that case, you just need to put it in the oven even while frozen, keeping in mind that it will take a little longer to cook.
In that case, you just need to put it in the oven even while frozen, keeping in mind that it will take a little longer to cook.
