Cavolo Nero Mushroom Potato Fontina Strudel Recipes

CAVOLO NERO, MUSHROOM, POTATO & FONTINA STRUDEL

Steps:

• Heat the oven to 200C/180C fan/gas 6. Remove the tough ribs from the cavolo nero and wash the leaves. Plunge them into boiling water and cook for 7 mins. Drain well, then set the leaves aside to cool.
• Squeeze the excess water from the cavolo nero (you have to do this really well or you'll have watery strudel), then roughly chop it and put in a bowl.
• Heat the oil and 15g of the butter in a pan, then fry the onion for about 10 mins until soft and pale golden. Add this to the cavolo nero. Season.
• Add a little more oil to the pan and cook the mushrooms over a high heat so they get a good colour. Cook for 10-15 mins until the water comes out of the mushrooms and has evaporated (if you don't do this your strudel will be soggy). Season and add to the cavolo nero.
• Cook the potatoes until tender, by either steaming, boiling or microwaving them, then cut into slices the thickness of a pound coin. Add the crème fraîche, parmesan, 100g of the fontina and the nutmeg to the cavolo nero, then add the potatoes and mushrooms and season. Stir everything well.
• Melt the rest of the butter. Lay a sheet of filo on a large baking sheet. Brush lightly with melted butter, then put another sheet on top. Do this until you have 8 layers of filo.
• With the long side of the baking sheet towards you, spoon the filling along the pastry, about 4cm in from the edge. Sprinkle the remaining cheese on top. Carefully roll the filo and the stuffing into a fat log shape and tuck the ends underneath to seal. If the package doesn't seal well, then use more filo sheets - one sheet torn in half should do the job - to wrap around the ends. Filo is very forgiving so this won't look bad.
• Brush the strudel with more butter, scatter over the poppy seeds and bake for 25 mins until golden brown.

POTATO-AND-MUSHROOM STRUDEL

Steps:

• Cut 4 of the potatoes into 3/4-inch cubes. Place in a medium saucepan and cover with water. Simmer until tender, about 15 minutes. Drain and pass potatoes through a ricer. Stir in milk, salt and pepper. Set aside.
• Preheat oven to 425 degrees. Place oil in a large, nonstick skillet. Add shallots and cook over medium heat for 2 minutes. Add mushrooms and cook until softened, about 10 minutes. Turn heat to low. Add wine and broth. Cook for 3 minutes. Stir in 2 tablespoons of the parsley, the salt and pepper. Set aside.
• Spray a large baking sheet lightly with olive oil. Heat the baking sheet in the oven for 5 minutes. Meanwhile, slice 3 remaining potatoes lengthwise into very thin slices. Place potatoes on the hot baking sheet. Spray them lightly with olive oil and sprinkle with salt and pepper. Bake until potato slices are browned and crisp, about 20 minutes, turning slices once.
• Lower oven to 350 degrees. Spray a medium-size, shallow, rectangular baking dish with olive oil. Line the bottom with a layer of potato slices. Spread the slices with half of the mashed potatoes. Cover the potatoes with half of the mushroom mixture. Repeat layers of mashed potatoes and mushrooms. Cover top with a layer of potato slices. Bake until heated through, about 15 minutes. Cut into squares and garnish with remaining parsley. This dish must be served immediately.