Mushroom, ricotta and pecorino strudel

Ingredients for 4 people: 
  • 200 g of flour
  • 100 g of ricotta cheese
  • 80 g of butter
  • 1 egg yolk
  • 1 teaspoon of salt
  • 100 g of porcini mushrooms
  • 350 g of champignon mushrooms
  • 1 clove of garlic
  • 5o g of Pecorino Romano DOP
  • 1 tablespoon of extra-virgin olive oil
  • salt and pepper

Aromas of the woods of Lazio (Central Italy) countryside combined in a perfect appetizer, which could easily be served as a main course.

Preparation steps: 
  • Peel the garlic.
  • Remove the dirt of  the mushrooms with a knife.
  • Clean them with a wet cloth.
  • Cut them.
  • Pour the oil, a teaspoon of butter and 1 garlic clove in a pan.
  • Brown the garlic for 2 minutes on low heat.
  • Add the mushrooms and season with salt.
  • Cook for 15 minutes.
  • Remove from the heat and let it cool.
  • Grate the pecorino cheese.
  • Place the flour on a board and make a small hole in its center.
  • Place the egg yolk in the center of the hole.
  • Add the crumbled ricotta cheese and 80 g of butter in small pieces.
  • Mix until you get a smooth and homogeneous dough.
  • Place in in the fridge for 30 minutes.
  • Roll the dough in a thin pastry.
  • Place mushrooms and pecorino cheese on it.
  • Roll the pastry and seal the edges.
  • Brush with melted butter.
  • Place some baking paper on a baking plate.
  • Place the strudel on the baking plate.
  • Cook in the oven at 180°C for 25 minutes.
  • Serve hot.