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Salty strudel with Salame Felino PGI and olives Ingredients - 250 of “00” flour - 5 eggs - ½ glass of fresh milk - 1 brewer’s yeast - 200 g of Salame Felino PGI - 250 g of black olives - 100 g of grated Parmigiano Reggiano - Sugar to taste - Salt and pepper to taste Preparation Dissolve the brewer’s yeast in milk flattening it with a fork. In a bowl add flour, milk, oil, salt and a pinch of sugar. Knead and, if necessary, add more milk to form a smooth dough. Let the mixture rise in a bowl and cover with a cloth for about an hour and a half. Roll out the dough with hands forming a rectangle and placing the slices of salami first, then the grated Parmigiano Reggiano, salt, pepper and a drizzle of oil. Close the pastry on the sides forming the strudel and garnish with olives. Let it rise again for about half an hour. Bake at 180 °C and serve hot.
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Potrebno je: za testo: 250 g brašna, 20 g kvasca, malo mleka, kašičica šećera, malo soli, 30 ml ulja ili svinjske masti za nadev: 3 kašike ulja, 300 g paradajza, 100 g mocarele, 2 fileta inćuna ili sardine, so, biber, bosiljak, majčina dušica Priprema: Brašno stavite u posudu i u sredini napravite rupu. Zdrobljeni kvasac umesite s malo mlakog mleka, šećera i brašna i ostavite 30 minuta da se diže. Zatim ga s brašnom i ostalim sastojcima umesite u glatko testo i pustite da se ponovo digne. Stavite testo u nauljeni pleh, pa ga nauljenim rukama raširite, stavite na njega nadev. Testo prekrijte kolutovima paradajza, začinite, a odozgo rasporedite kriške sira i inćune ili sardine. Prelijte uljem. Pecite 22 minuta na 200 stepeni.