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Pulire i porri e mondarli. Cuocere a fuoco moderato con un filo d’olio extravergine di oliva fino a farli appassire completamente. Se necessario, per ammorbidirli ulteriormente, aggiunge poca acqua e lasciar evaporare. Aggiustare di sale e pepe e lasciar intiepidire.
Preparare la pasta sfoglia adagiandola su una leccarda ricoperta di carta da forno. Distribuire le fette di speck al centro della pasta sfoglia, lasciando libero il bordo: il ripieno deve essere distante circa 7 centimetri dal lato lungo e 3 centimetri dal lato corto. Coprire lo speck con i porri intiepiditi.
Tagliare la scamorza a sottili fette ed adagiarle sopra ai porri. Piegare i bordi di pasta sfoglia lasciati liberi del lato corto sopra al ripieno.
Con un coltello dalla lama liscia, incidere su entrambi i bordi lunghi delle strisce leggermente diagonali verso il basso. Bisogna ottenere lo stesso numero di strisce su entrambi i lati. Procedere con l’intreccio: piegare le strisce, alternandole a destra e sinistra.
Spennellare con un uovo leggermente sbattuto, cospargere di semi di papavero e cuocere in forno statico preriscaldato a 200 gradi per 20 minuti nella parte centrale del forno quindi per ulteriori 10 minuti nella parte più bassa.
antipasti
Strudel salato porri, speck e scamorza
Ricetta per
4 Persone
15 minTempo di preparazione
1 hTempo totale
SempliceDifficoltà
Ingredienti
300 grPorri puliti
q.b.Olio extravergine di oliva (evo)
1 Pasta sfoglia spianata rettangolare
80 grSpeck a fette
200 grScamorza affumicata
1 Uovo
q.b.Semi di papavero
Di:
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