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Vegetable Strudel from the Italian Farmer’s Table

Courtesy WTNH, News Channel 8
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Assistant food editor Melissa Pellegrino’s appeared today with her husband Matt Scialabba on News Channel 8’s Connecticut Style to demonstrate the Vegetable Strudel in their new cookbook, The Italian Farmer’s Table.

To research their book, Melissa and Matt traveled to more than 30 agriturismi, small Italian family farms that invite visitors to stay and partake of the farm-fresh food (and, maybe, the chores). 

Here’s the recipe they share:

Vegetable Strudel

1 small head savoy cabbage, shredded
1 bunch roughly chopped Swiss chard
1 medium yellow onion, cut into small dice
2 Tbs.  unsalted butter
Kosher Salt and freshly ground black pepper
3 oz. speck, sliced thin and cut crosswise into 1/8-inch strips
1 large sheet store bought puff pastry
1 cup shredded Asiago cheese

Heat the oven to 400ºF. Bring 4 quarts of salted water up to a boil. Blanch the cabbage until tender, about 8 minutes. Remove and submerge in a bowl of ice water. Then blanch the Swiss chard until tender, about 3 minutes. Drain and submerge in the ice water. Drain the cabbage and Swiss chard well and squeeze out any excess water. Sauté the onion in butter in a large sauté pan over medium-high heat until translucent, about 5 minutes. Add the Swiss chard and cabbage and season with salt and pepper to taste. Continue to cook until the cabbage is soft, 12 to 15 minutes. Add the speck and cook 3 minutes more. Remove pan from heat and set aside to cool.

Roll out the puff pastry until ¼ inch thick. Spoon half the cabbage mixture onto the center of the pastry, then top with ½ cup Asiago cheese, the rest of the cabbage, and the remainder of the cheese.

Fold the dough over the filling like an envelope and prick the top with the tines of a fork. Bake in the oven for 35 to 40 minutes or until the dough puffs and is a rich golden brown. Cut into slices and serve warm.

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