Porcini and pecorino strudel

Porcini and pecorino strudel

Strudel di porcini e pecorino

By
From
Venice
Photographer
Helen Cathcart

On a sunny October day we marvelled at an array of mushrooms spread out in autumnal glory at the Rialto market. The recognisable porcini were next to the chanterelles, known locally as finferli, and chiodini the ones that look like little nails. Later for lunch at L’Osteria di Santa Marina we had a filo pastry bundle filled with the fresh porcini mushrooms layered with local asiago cheese. If you can’t find asiago use pecorino, firm goats’ cheese or brie.

For the mushroom filling

Ingredients

Quantity Ingredient
20g dried porcini
2 tablespoons extra-virgin olive oil
500g chestnut or other flavourful mushrooms, sliced 5 mm thick
1 large garlic clove, lightly crushed
3 sprigs thyme
1 long sprig rosemary
salt
freshly ground black pepper

For the pepper purée

Quantity Ingredient
2 red peppers
1 shallot, finely chopped
2 tablespoons extra-virgin olive oil
30g arborio rice
200ml Vegetable stock
salt
freshly ground black pepper

For the strudels

Quantity Ingredient
500g filo pastry
100g salted butter, melted, for brushing the pastry
175g asiago, grated
extra-virgin olive oil, to serve

Method

  1. To cook the mushrooms, soak the porcini in a bowl of tepid water for at least 20 minutes. Strain off the water and discard then squeeze out any excess water and chop them roughly. Warm the olive oil in a pan, add the chestnut mushrooms, garlic and herbs. Season and sauté over a high heat, tossing frequently for 10 minutes until the mushrooms have softened and browned. Add the porcini to the pan and fry for 2 more minutes. Take off the heat and tip the mushroom mixture into a large bowl or plate to cool to room temperature. Remove and discard the garlic and herbs.
  2. To make the pepper purée, cook the peppers whole on a baking tray with no oil or seasoning for 45 minutes until dark brown patches appear on the skin. Remove them from the oven and tip into a large bowl and cover with plastic wrap, or put them into a clean plastic bag, to sweat them. When cool enough to touch, peel and discard the skin from the peppers, cut them open, discard the stalk, seeds and pith and chop roughly.
  3. Sweat the shallot in the oil in a large saucepan over a low heat until translucent. Add the peppers and stir. Add the rice and a ladle of vegetable stock and continue to cook over a medium heat, stirring frequently. Add the remaining stock a ladleful at a time, like a risotto, until most the stock has been absorbed and the rice is cooked; this should take around 25–30 minutes. Take off the heat, allow the mixture to cool slightly and then purée with a stick blender or food processor. Season to taste.
  4. To make the strudels, preheat the oven to 180°C and grease six 8 cm deep and 4 cm wide ramekins or dariole moulds with melted butter. Cut 9 sheets of filo in half to make 18 squares. Lay one square out on a clean, dry work surface and brush with plenty of melted butter. Lay another square on top, brush with more butter, then add a final square so you have 3 layers of pastry. Now gather the edges together and push the pastry gently into a mould. Spoon in one-sixth of the mushroom mixture and then put one-sixth of the cheese on top. Pinch the filo sheets together so that it looks like a drawstring bag. Gently brush with more butter. Repeat for the remaining 5 moulds.
  5. Cook in the oven for 20 minutes or until the parcels are golden brown and crisp. Heat the pepper purée; it may have thickened up as it contains rice so add a little hot water to obtain a sauce consistency if necessary. Pour a circle or a line of it on to a warmed plate and carefully turn out the strudels from the moulds on to the sauce. Drizzle around some olive oil and serve.
Tags:
Venice
Giancarlo
Katie
Caldesi
Venetian
Italian
European
Mediterranean
Italy
Europe
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again