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Ingredients
Kale Strudel
- For the dough
- 250 grams Pastry flour
- 2 egg yolks
- 1 pinch salt
- 1 pinch sugar
- 3 Tbsps vegetable oil
- 50 grams melted butter
- 4 Tbsps breadcrumbs
- 3 Tbsps milk
- For filling
- 600 grams Kale
- 1 garlic clove
- 4 Tbsps olive oil
- 75 grams ground almonds
- 100 grams Parmesan (grated)
- salt
- freshly ground pepper
- For sauce
- 500 grams tomato puree
- 4 Tbsps Ketchup
- 1 onion
- 1 garlic clove
- 1 tsp vegetable oil
- 1 tsp oregano
- 1 tsp Basil
- salt
- peppers
For pastry, mix flour with 1 egg yolk, salt, sugar, 3 tablespoons oil, and about 100 ml (approximately 3.5 ounces) of warm water. Knead until smooth and elastic. Form into balls and leave covered for 30 minutes.
Rinse kale, separate leaves and leave in boiling salted water. Drain water, rinse, dry and wring, then coarsely chop.
Peel garlic and chop finely, then sauté in 2 tablespoons hot olive oil. Add kale and sauté about 3 minutes. Add almonds and cheese, mix and season with salt and pepper.
Line a baking sheet with parchment paper. Preheat oven to 180°C (approximately 350°F).
Roll out pastry on lightly floured surface, then place on lightly floured kitchen towel. engage with the back of his hand into the dough and these possible gossamer off. Sprinkle dough with melted butter and breadcrumbs.
Divide kale mixture on top. The dough turn inward over the filling and roll up strudel using the cloth.
Gently fold in a swirl in the prepared pan, with seam on the bottom. Bake in oven for about 35 minutes.
Cut bacon into cubes and set aside. Finally add butter and let it melt.
Peel onion and chop finely. Press garlic. Fry both in 1 tsp oil, Pour on tomato puree, herbs and spices and simmer. Season with ketchup and serve.
(Percentage of daily recommendation)
| Calorie | 835 cal. | (40 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 59 g | (51 %) | ||
| Carbohydrates | 53 g | (35 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 9.7 g | (32 %) |