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Ricotta strudel 'in napkin'
Region: Friuli-Venezia Giulia
Difficulty:
Medium
Doses:
for 8 people
Ingredients
500 g of flour,
30 g of yeast,
2 eggs,
2 tablespoons of sugar,
70 g softened butter at room temperature,
1 grated lemon peel,
1 sachet of vanilla sugar,
salt,
enough milk.
For the filling:
250 g fresh ricotta cheese,
700 g of ground nuts,
2 eggs,
100 g of raisins,
150 g of sugar,
1 tablespoon of rum.
For the condiment:
80 g of butter,
30 g of breadcrumbs.
Introduction
The strudel, in this case undoubtedly "strucolo" with the dialectal term most used, in the Carsolina area is originally prepared "in straza" (dishtowel) or "in tavaiol" (napkin). A procedure that consists in wrapping the strudel with a towel and cook it in boiling water: in practice it is a tasty and healthy strudel sweet boiled.
Preparing
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