Savory Strudel with Lentil Ragu and Prosciutto
"Delight your palate with our savory strudel filled with a rich lentil and prosciutto ragu: a true feast of flavors encased in a fragrant puff pastry! Accompanied by creamy mashed potatoes, this savory strudel is ideal as a main course for the New Year's Eve dinner. Prepare it in just 110 minutes and amaze everyone with this delicious lentil and prosciutto recipe!"
Dietary Information
Servings:
- 1
To prepare the savory strudel with lentil ragu and prosciutto, start with the lentil ragu: clean and cut the carrot, celery, and onion into small cubes 1. In a large pan, flavor the oil with rosemary 2, then add the vegetables 3.
- 2
Salt immediately 4 and cook over low heat for about 10 minutes, then add the lentils 5 and stir for a couple of minutes 6.
- 3
At this point, pour in the passata 7, stir 8 and cook over medium heat for 30-40 minutes. At the end of cooking, adjust the salt and remove the rosemary 9; you should obtain a rather dry ragu. Let it cool completely.
- 4
Cook the potatoes for the mashed potatoes starting from cold water, it will take about 30 minutes from boiling, depending on the size 10. When the lentil ragu has cooled, you can assemble the strudel: spread the roll of puff pastry with its parchment paper on the work surface, then place the slices of prosciutto crudo 11 to cover the entire surface, leaving the edges free 12. Set aside 4 slices for the final decoration.
- 5
Distribute the lentil ragu on the lower half of the puff pastry 13. Fold the side edges inwards 14, then do the same with the lower edge 15.
- 6
Flip the upper part of the puff pastry over the filling, using the parchment paper 16, then finish rolling everything. Brush the resulting roll with the mixture of egg yolks and milk, which you will have previously beaten together 17, and make 4 diagonal cuts on the surface 18. Bake in a preheated static oven at 200°C for 25 minutes.
- 7
Meanwhile, the potatoes will be cooked, so drain them and peel them, then mash them with a potato masher 19. Transfer the mashed potatoes to a saucepan and heat the milk separately. Pour the hot milk over the potatoes 20, then salt and stir with a whisk over low heat until it is completely absorbed 21.
- 8
At this point, turn off the heat, add the butter 22 and mix well. After the cooking time of the strudel, take it out of the oven and let it cool 23 before cutting it into slices. You are ready to plate: distribute the mashed potatoes at the base of the plate and create a groove in the center with a spoon 24.
- 9
Place a slice of strudel on top of the mashed potatoes 25, then garnish with the slices of prosciutto crudo set aside 26. Your savory strudel with lentil ragu and prosciutto is ready to be served 27!
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