For filling 1 pound broccoli 1 egg yolk 3 ½ ounces sandwich bread 1 cup grated Parmigiano Reggiano 1 sprig marjoram salt and pepper to taste For dough: 2 ½ cups flour 5 ½ tablespoons butter salt to taste 2 tablespoons extra virgin olive oil 1 egg + 1 to brush on strudel For sauce 1 pound cherry tomatoes 4 salt-packed anchovies 2 ounces salt-packed capers ½ cup dry white wine ½ cup extra virgin olive oil 1 ½ cups fish fumet 3 tablespoons green onion 1 sprig fresh thyme
On a work surface, make a well in the flour. Add butter, softened to room temperature, oil, salt and egg.
Knead vigorously to form a smooth, elastic dough. Cover with plastic wrap and allow to rest in the refrigerator (preferably for about 3 hours).
Carefully clean broccoli florets. Steam until tender (until easily pierced with a knife) and chop finely. Transfer to a large bowl.
Remove crusts from sandwich bread and grate the soft inner portion.
Add fresh breadcrumbs, grated Parmigiano-Reggiano and egg yolk to the broccoli. Season with chopped marjoram and a pinch of salt and freshly ground pepper. Mix well.
Heat oil in a pan. Add anchovies (rinsed and boned), capers and green onion. Sauté over low heat for a few minutes. Add white wine and allow to evaporate. Add diced tomatoes.
Add fish fumet to anchovy sauce and cook for 5 more minutes. Strain to form a creamy sauce. Using a pasta machine, roll the dough into very thin sheets (less than 1/16 inch).
Spread filling on sheet. Roll up strudel and place on a parchment paper lined baking sheet. Brush surface of strudel with beaten egg to seal and for a golden crust. Bake at 325-350°F for 20 minutes. Remove from oven and allow to rest for a few minutes before serving.
An aromatic appetizer with vegetables its fresh sensations combined with the tendency toward sweetness are well-balanced. We pair it with a sparkling white wine that is straw-yellow in color, with a refined bouquet and a dry, fresh, light but lingering taste. Golfo del Tigullio Spumante D.O.C.
The butter must not melt completely, it must only be softened in order to make the dough smoother and more elastic.