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https://www.raiplay.it/programmi/esem... - Roberto prepares a savory strudel with a filling you wouldn't expect. After cooking the tagliolini in boiling water, he puts them to cool on a baking sheet and dresses them with béchamel. He then rolls out the puff pastry into a rectangle. He places the tagliolini in the center, sprinkles with grated Stelvio and then rolls up the pastry to seal it well. After brushing the surface with milk and egg, he bakes in the oven for 20 minutes. In the meantime, he cuts the cherry tomatoes in half, arranges them on a baking sheet and dresses them with sugar, oil, salt, pepper and herbs. Bake for 2 hours at 100°. Once they are well caramelized, he blends them until they form a cream that serves as an accompaniment to the strudel. Ingredients for the strudel: 500 g tagliolini 300 g béchamel sauce 100 g Stelvio dop 500 g puff pastry 1 egg yolk 1 glass of milk salt and pepper For the caramelized tomato sauce: 1 kg datterini tomatoes sugar aromatic herbs extra virgin olive oil salt and pepper Cooking: 195° for 20 minutes 100° for 2 hours