This is a delicious, veggie Strudel. Sweet walnuts, bitter pomegranate, salty and spicy chard and delicate potatoes. GNAM! —Claudia | Gourmet Project
extravirgin olive oil
In This Recipe
Turn on the oven at 180°.
Clean the chard. Peel potatoes and cut them in very small dimes.
Open and crash walnuts, but not too much... we want a crunchy effect!
Take 1 cm of the chili, and clean it from seeds.
Clean the pomegranate.
Put flour, egg, oil and water in the dough maker, turn it on and amalgamate for about 5 minutes. No maker? Use your super strong hands!
Work the dough with floured hands for a few seconds and stretch it, helping yourself with a rolling pin: try to get a rectangular of 30 x 45 cm (more or less).
Place the dough on a piece of baking paper.
Cut the not too drained, still wet, chard leaves in two and place them in a large pot. Add two pinches of salt, cover and let simmer, medium hot, for 4-5 minutes.
Meantime place 1 spoon of olive oil in a large pan, add the chili and let it brown (medium hot, it will take a few minutes). Remove the chili.
Drain the chard, cut it again in smaller pieces and put in the pan. Let it cook for about 2-3 minutes: you just want it to dry and get the chili taste.
In a bowl mix together potatoes, pomegranate, walnuts, a spoon of oil and chard. Taste it (avoiding uncooked potatoes) and add the necessary quantity of salt.
Place this mix in the middle of the dough, fold it and turn it upside down. Cut the dough diagonally and brush some olive oil over it.
Helping yourself with the oil paper place the strudel on a baking pan, put it in the oven and let it bake for 40-45 minutes.
Enjoy this winter delight!