A unique savory idea from the region, this Rotzo potato strudel with hemp flour.
I live in the Vicenza area, and when the time for new potatoes comes, many of us head up to the mountains to stock up on the famous Rotzo potatoes, one of the Seven Towns of the Asiago Plateau, a DE.CO. (municipal denomination) product.
Below the town of Rotzo, lies the so-called ‘countryside‘, the area with the best agricultural vocation, ideal for potato cultivation. This was discovered in the second half of the 19th century by Abbot Dal Pozzo, a native of the place, driven by scientific curiosity.
The soil in this area combines the loose structure typical of moraine materials with excellent drainage ensured by the calcareous nature of the subsoil.
As for the climate of Rotzo, the high spring rainfall combines with average summer temperatures (64-68 °F) in an optimal framework for the development of the potato plant.
The thermal excursion between night and day, moreover, favors on the one hand the concentration of starch, a noble element of the potato, while on the other hand hindering the accumulation of water. The environmental humidity, high especially at night, is a precious ally to keep the soil cool, avoiding both drought stress and any excesses in irrigation, which could lead to mold development.
All this to explain that with my sack of Rotzo potatoes that I keep in the cellar, I prepare really everything.
Today it’s time for this savory strudel, with gluten-free flour, Rotzo potatoes, leeks, spinach, and raisins.
I wanted to use a bit of hemp flour, rich in proteins and essential amino acids, here in a mix with rice and millet flour.
I suggest a few other recipes with Rotzo potatoes:
- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 30 Minutes
- Portions: 8 Pieces
- Cooking methods: Oven
- Cuisine: Healthy
- Seasonality: Autumn
Rotzo Potato Strudel Ingredients
The key to a successful strudel is the quality of the potatoes, like those from Dal Pozzo Farm which are ideal.
In this case, the dough is made with leftover sourdough, but it’s also perfect with a brisè dough like the one you can find HERE
As I mentioned, I used a mix of gluten-free and natural flours, but you can use all type 2 or type 1 flour, or if you prefer gluten-free, it could also be buckwheat flour mixed with rice or sorghum flour.
So adjust the water according to the consistency of the dough.
- 5.3 oz sourdough starter (not refreshed)
- 1.4 oz rice flour
- 1.1 oz millet flour
- 0.7 oz hemp flour
- 0.4 oz flax seeds
- 1.4 oz extra virgin olive oil
- 1 pinch unrefined sea salt
- 3 tablespoons water
- 3 potatoes (from Rotzo)
- 1 leek
- 1.8 oz spinach
- 1.1 oz raisins (organic)
- 1 pinch unrefined sea salt
- 1 pinch white pepper
- 0.7 oz extra virgin olive oil
Steps for Preparing the Rotzo Potato Strudel
In a bowl, pour the leftover dough along with the other ingredients (flours, ground flax seeds, oil, salt, pepper), knead everything together without adding the water. Then add 2 or 3 tablespoons of water until you have a soft but non-sticky dough (adjust with the flour as needed).
Knead well for a few minutes, then transfer it to a bowl and cover while you prepare the filling.
Wash, peel, and cut the Rotzo potatoes into chunks and steam them for about thirty minutes.
Wash the spinach and steam them for 5 minutes.
Soak the raisins in a little water for 10 minutes.
Wash and thinly slice the leek. Sauté it in a pan with a drizzle of oil. Once the spinach and then the potatoes are ready, add everything to the tender leeks, mixing well, season, and adjust with salt and pepper and herbs if desired.
Finally, add the drained and squeezed raisins.Take the dough again, transfer it to a sheet of parchment paper, roll it out thinly with the help of another sheet of parchment paper on top and a rolling pin.
Fill the dough with the filling, and using the parchment paper on which it is placed, close the strudel.Brush with water and sprinkle with flax seeds. Bake for 30 minutes at 356 °F until golden.
Tips and Storage
The strudel can be stored for a couple of days in the refrigerator, well sealed. You can replace leeks with shallots or combine potatoes with zucchini, or with other seasonal vegetables. Try a mix of potatoes, olives, and capers for example, or potatoes, sun-dried tomatoes, and eggplants.
If you liked the recipe, share it on your profile, and invite your friends to visit my blog. To get updates, become a fan of my page.
For any information, do not hesitate to contact me on my Facebook page Timo e lenticchie. You can interact and ask me any questions. Or, join my group.
Follow me also on Instagram, Pinterest, or Youtube, or subscribe to the Telegram channel.
If you want to go back to the HOME PAGE for more ideas among my recipes.
If you want to know me better by reading who I am.
If you want to always be updated on my recipes, subscribe to the newsletter.
Article and Photo: Copyright © All Rights Reserved Timoelenticchie by Daniela Boscariolo
FAQ (Questions and Answers)
If you liked the recipe, share it on your profile, and invite your friends to visit my blog. To get updates, become a fan of my page.
For any information, do not hesitate to contact me on my Facebook page Timo e lenticchie. You can interact and ask me any questions. Or, join my group.
Follow me also on Instagram, Pinterest, or Youtube, or subscribe to the Telegram channel.
If you want to go back to the HOME PAGE for more ideas among my recipes.
If you want to know me better by reading who I am.
If you want to always be updated on my recipes, subscribe to the newsletter.
Article and Photo: Copyright © All Rights Reserved Timoelenticchie by Daniela Boscariolo
