Ingredients
-
300 gr Late chicory of Treviso -
50 gr Walnuts -
100 gr speck -
100 gr Asiago cheese -
1 puff pastry roll -
1 tuorlo d’uovo -
1 egg yolk -
salt -
pepper
Paired wine
Valdobbiadene DOCG Prosecco Superiore Brut
Method
Cut the chicory into small pieces and brown them in a pan with oil, salt and pepper for about ten minutes.
Chop the nuts and cut the cheese into small sticks.
Roll out the dough, place the slices of bacon, the chicory drained by any cooking water, the pieces of nuts, and the sticks of Asiago.
Lightly beat the egg yolk and brush the strudel with it. Bake for 20 minutes at 220 ºC (already preheated).
Once cooked, let it rest for 15 minutes.