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Vegetable strudel: summer dishes based on vegetables

Local and seasonal recipes

From North to South, in our country there is an immense variety of typical recipes based on summer vegetables, all characterized by the simplicity of preparation and the guarantee of the final result. In Liguria, the vegetable meatloaf is an honorable example of a rustic, cheap and equally tasty dish: it starts with a base of boiled potatoes, flavored with grated cheese, to which you can add vegetables and aromatic herbs to taste.

In summer, the tomato is king in every dish: raw or cooked, grilled, fried or reduced in sauce, it can be included in any preparation, always giving an extra touch of color and taste that makes even the simplest of recipes irresistible. recipes.

And what about the colorful peppers stuffed with meat or breadcrumbs and capers? Just spend a few minutes in the oven or pan to get an exquisite dinner or an irresistible side dish. Speaking of side dishes, we cannot fail to mention the aubergine caponata, of which every Sicilian has his own personal recipe, which varies with the addition of capers, pine nuts or raisins.

And on the subject of exquisite simplicity, here is a typical Campania preparation, zucchini "alla scapece", in which the delicate taste of zucchini is enriched with an emulsion based on white vinegar and garlic and the scent of mint.

Vegetable-based summer recipes

Extremely versatile, summer vegetables are suitable for the preparation of a thousand different recipes: from pasta starters, to omelettes and side dishes, such as the rich and exquisite parmigiana, to unique dishes such as flans and timbales.

To bring colorful and tasty dishes to the table, just choose your favorite vegetable and prepare it in the oven, in a pan or in a saucepan, or mix it with other seasonal vegetables, always having the certainty of obtaining a result that will satisfy all tastes.

Once stewed, the vegetables can be used in the filling of savory pies: a base of shortcrust pastry is enough to prepare a different quiche each time, adding two beaten eggs, a tablespoon of grated cheese and a pinch of nutmeg.

And with puff pastry we can also make a delicious alternative to the classic apple strudel, going from sweet to savory in the blink of an eye: to prepare it, just replace the fruit with the excellent summer vegetables of your choice, ideal for a filling that is always perfect. vary whenever you want.

The salty strudel recipe

To prepare a 4-6 servings savory strudel we will need these ingredients:

1 roll of puff pastry (in the link the recipe for making it at home with the mixer)

1 red, 1 yellow and 1 green pepper

1 small eggplant

1 courgette

½ onion

1 tablespoon of breadcrumbs

extra virgin olive oil, salt and pepper (to taste)

After cutting all the vegetables into strips, we will quickly toss them in the pan with the oil and onion, adjusting with salt and pepper only after cooking; then turn off the heat and let them cool.

Roll out the puff pastry roll and sprinkle it with breadcrumbs, then pour the vegetables evenly over the base and close the strudel by rolling the pastry on itself. We engrave the surface of the strudel, brush it with water and sprinkle it with sesame seeds; then we bake at 200 ° C and let it cook for about 25-30 minutes.

This recipe, based on typically summer vegetables, is also suitable for those who follow a vegetarian or vegan diet; otherwise, we can choose to enrich the filling of the strudel by adding diced scamorza cheese (sweet or smoked) and cubes of cooked ham.

Final thoughts and some suggestions

The summer vegetable strudel is an easy recipe to make, which can be enjoyed hot, warm or cold: we can prepare it very quickly and serve it for dinner, or take it with us on a trip or to the beach.

But this type of savory strudel can also be a useful resource for the lunch break in the office: just cut it into slices and place it in a handy lunch kit, equipped with a food warmer, to enjoy it at your preferred temperature.

And if we want to surprise our guests with a light and tasty aperitif, we accompany the slices of strudel with summer vegetables with goat cheese, stracchino, robiola or with chive butter.

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