Recipe "Vegetable strudel with cream of arugula":
- 1 kg of frozen vegetable mix
- 80g fresh breadcrumbs
- 5-6 sprigs of parsley
- 60 g of cheese
- 1 clove of garlic
- vegetable oil
- salt, freshly ground black pepper
- 1 egg for lubrication
For the cream:
- 1 large bunch of arugula
- 100 g of cream cheese
- 1 cup milk
For the dough:
- 1 cup flour
- 3 tablespoons vegetable oil
2 hours 30 minutes
Number of servings
The complexity of cooking
Step by step recipe for cooking
Knead the dough from flour, a pinch of salt, butter and 2 tablespoons of warm water. Wrap in foil and let stand for 1 hour.
Pour into a pan 4 tablespoons oil andfry the garlic clove until golden brown. Then lay out the frozen vegetables, pour a glass of hot water and simmer, covered over medium heat for 30 minutes. Then remove the lid, season with salt and pepper, and allow to evaporate the remaining liquid.
Grind in a blender with the bread crumbs 40 g grated cheese and chopped parsley, mix with steamed vegetables, season with salt and pepper.
Roll out the dough on a sheet of parchment, then very gently stretch his hands to the dough was thin. Put the vegetables on the dough, leaving at each end by 3 cm, and wrap them in for stuffing.
Roll up roll, brush with egg and bake in a preheated 200 ° C oven for 35-40 minutes.
For the cream from arugula, remove the stems, leaveschop. Beat cream cheese in a blender with the milk, the remaining grated cheese, arugula, and a pinch of salt. Serve the cream with warm strudel, cut into slices.
Arugula, arugula, rocket - all these names belong to the same plant with carved leaves, like young leaves of dandelion and a spicy bitter taste.
The name of this salad comes from the Latinword meaning merely "caterpillar". Arugula ate with pleasure in ancient Rome, and Queen Elizabeth I wanted to always see the grass on the menu. Arugula has an uncountable number of advantages: it is low-calorie, improves metabolism and even considered an aphrodisiac!