Radicchio Strudel

Ingredients

• 200 g Flour
• 0.5 tsp Salt
• 2 tsp sunflower oil
• 1 tsp apple cider vinegar
• flour (for dusting)
• 40 g liquid butter (for brushing)
• 2 onions
• 1 Garlic clove
• 2 radicchio (about 500 g)
• 150 g mushrooms (e.g., porcini)
• 2 tbsp butter
• 200 g sausage
• 50 g grated Parmesan
• 1 egg
• breadcrumbs (as needed)
• Salt
• Pepper (freshly ground)
• Nutmeg (freshly grated)

Instructions

1. 1.

   For the dough, mix flour with salt and oil, then add vinegar and 70-80 ml warm water to knead a relatively firm dough using the paddle attachment of a hand mixer. Knead the dough again on a work surface with hands and cover it with a bowl for about 30 minutes.

2. 2.

   Peel and finely dice onions and garlic. Wash, trim, dry, and cut radicchio into strips. Clean mushrooms and cube them.

3. 3.

   Sauté onion and garlic in hot butter until translucent. Push sausage out of its casing in small portions and briefly brown. Add mushrooms and cook together until the liquid evaporates. Add radicchio, reduce liquid again, set aside, and let cool. Then mix in cheese and egg. If the mixture is too soft, fold in breadcrumbs and season with salt, pepper, and nutmeg.

4. 4.

   Preheat oven to 180°C fan.

5. 5.

   Roll dough on a lightly floured surface and then stretch it into a large rectangle (about 40x60 cm) using a floured kitchen towel and your palms and fingertips. Brush the dough with liquid butter. Place filling in the middle of the lower third of one side, leaving about a 5 cm border free. Fold the borders over the filling and roll into a strudel with the help of the towel. Lay seam-side down on parchment paper-lined tray and brush with butter. Bake for about 40 minutes until golden brown, brushing with remaining butter midway.

6. 6.

   Remove from oven and serve sliced.