Uno strudel rustico, perfetto anche come aperitivo accompagnato
dall’immancabile birra.
Per chi non si accontenta dei soliti ripieni.
350 GR PATATE
160GR FORMAGGIO
EMMENTALER
1 CONFEZIONE DI PASTA BRISEE pronta oppure PREPARARE PASTA
BRISEE (vedi qui)
SEMI GIRASOLE + SEMI SESAMO NERO (O PAPAVERO) q.b.
2 cucchiai di latte p.s.
2/3 cucchiai di olio Evo
Preparare la pasta brisée come descritto qui.
Dopo averle pulite e sbucciate, affettare sottilmente le patate.
Scaldare un cucchiaio di olio evo in una padella antiaderente e disporvi le
fettine di patate, in modo che non si sovrappongano l’una all’altra. Salare e
pepare a piacere. Cuocere a fuoco medio finché saranno ammorbidite leggermente
all’interno, mentre fuori saranno di un bel dorato intenso. Mettere da parte
quelle pronte e procedere con la cottura di tutte le patate.
Sgocciolare i crauti
cotti e conditi, meglio anche premerli leggermente con le mani in modo da
eliminare la maggior parte possibile di liquido. Affettare (o ho preferito
grattuggiare con una grattuggia a maglia grossa) il formaggio.
Stendere la pasta brisée e posizionare al centro la metà del
formaggio, poi la metà delle fettine di patate, quindi tutti i crauti
cotti e conditi e infine nuovamente patate e formaggio a finire.
Chiudere portando i due estremi sopra il ripieno, quindi
ripiegare su se stessi i due lati più corti. Incidere con una lama la parte
superiore come a formare una griglia. Questo farà sì che il vapore in eccesso
fuoriesca durante la cottura. Infine spennellare la superficie con un paio di cucchiai di latte e spargere, anche in
maniera abbondante, i semi. Infornare a 180 c per circa 30-35 minuti fino a
doratura.
Per risultati ottimali, vi consiglio di provare i crauti cotti e conditi Zuccato
Per risultati ottimali, vi consiglio di provare i crauti cotti e conditi Zuccato


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