Devices & Accessories
Courgette strudel
Prep. 45 min
Total 1 h 20 min
6 portions
Ingredients
Basil oil
-
extra virgin olive oil100 g
-
fresh basil leaves only3 sprigs
-
lemon juice (approx. 1 lemon)40 g
-
sea salt1 pinch
-
raw sugar1 tsp
Dough
-
lemon zest only, no white pith¼
-
semolina60 g
-
Italian "00" flour (see Tips), plus extra for dusting90 g
-
extra virgin olive oil1 tbsp
-
egg white1
-
water40 g
-
sea salt1 pinch
Filling
-
Parmesan cheese cut into cubes (3 cm)50 g
-
lemon zest only, no white pith½
-
fresh flat-leaf parsley leaves only4 sprigs
-
fresh basil leaves only4 sprigs
-
garlic cloves2
-
courgettes cut into pieces (3 cm)300 g
-
oil1 tbsp
-
ricotta drained well (see Tips)150 g
-
egg1
-
pine nuts60 g
-
pumpkin seeds60 g
-
ground nutmeg1 pinch
-
sea salt to taste¼ tsp
-
ground black pepper to taste¼ tsp
-
full cream milk for brushing
Difficulty
easy
Nutrition per 1 portion
Sodium
328.7 mg
Protein
15.1 g
Calories
2150.5 kJ /
512 kcal
Fat
40.7 g
Fibre
3.1 g
Saturated Fat
8.1 g
Carbohydrates
20.8 g
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Vegetarian Kitchen
87 Recipes
Australia and New Zealand
Australia and New Zealand
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