Generality
That of savory strudels is a set of recipes - which can be classified among the appetizers or the unique dishes - inspired by the traditional north Italian "apple strudel".
There are as many variations of savory strudels as the typical ingredients of the areas where they are produced. It is therefore possible to state that there is no real "typical" recipe of salted strudel; in fact, considering both the notoriety and the period of birth, these dishes do not seem to have a single formula older than the others.
The lowest common denominator of all the savory strudels is the presence of an external pasta (sfoglia, salted pastry, mixed, brisè, poor etc.) which contains a filling. Showing a single variant and its chemical characteristics would therefore be rather reductive; for this reason, below we will propose three, including description and nutritional translation.
Nutritional Features
Salty strudel is a food that changes its nutritional profile based on the ingredients it is made of.
The differences do not only concern the filling, but also the ingredients of the pasta. In fact, between a sheet of pasta, a poor pasta, a brisè, a mixed pasta etc., the proportions and qualities of the three energy macronutrients change significantly: carbohydrates, fats and proteins.
The common characteristic of all the strudel mixtures is the presence of flour, "almost" always derived from wheat. This must be mixed with a part of water and one of fat, two elements that vary significantly both in terms of quantity and quality.
As can be seen from the table below, lipids are always quite relevant (butter, fatty meats, cheeses, egg yolk) and the percentage of saturated ones is significant (especially in butter and milk derivatives).
Proteins are quite diversified and change a lot according to the recipe. Those rich in essential amino acids are mainly made from eggs, milk derivatives, meat and fishery products. There is also a compensation of the biological value between the peptides of the flour and those of the pulses.
Cholesterol can be almost absent or of medium entity; it increases proportionally to the quantity of egg yolk, butter, cheese, crustaceans and molluscs, and cold cuts.
Fibers are abundant especially in salted vegetable strudels or in those that contain legumes.
Among the mineral salts the concentrations of:
- iron especially in the fish recipe;
- calcium and phosphorus in the one with cheese.
As far as vitamins are concerned, the levels of the three recipes do not change significantly; the salted vegetable strudel has more vit B1, vit C but less vit PP compared to the other two, while that with cheeses has a higher level of vit B2, PP and vit A.
All savory strudels have a fairly high energy intake, which is why they do not lend themselves to being overweight. Cholesterol and saturated fats, when in excess, complicate the diet against hypercholesterolemia. Excess sodium, typical of strudel with cheese and salami, should be avoided in the case of high blood pressure.
Relevance in the case of a vegetarian, vegan, Jewish or Muslim diet depends on the specific ingredients.
If they contain cheese, milk and certain sausages, strudels should be avoided by lactose intolerants; being based on wheat flour, all those indicated must be excluded from the celiac disease diet.
The average portion of salty strudel (if used as an appetizer) is about 100g (200kcal).
| Chemical composition | Value for 100g | |||
| Crispy Savory Vegetable Strudel | Poor Salted Strudel with Salami, Cheese and Mushrooms | Sea Jumping Strudel, Fresh Broad Beans and Jackdaws | ||
| Edible part | 100% | 100% | 100% | |
| water | 67, 0g | 52, 7g | 54, 6g | |
| Protein | 2.3g | 13.2g | 10.0g | |
| Total lipids | 12, 1g | 10, 2g | 13, 0g | |
| Saturated fatty acids | 4, 69g | 10, 00g | 5, 78g | |
| Monounsaturated fatty acids | 5, 79g | 6, 94g | 5, 74g | |
| Polyunsaturated fatty acids | 1, 60g | 1, 29g | 1, 48g | |
| Cholesterol | 4, 2mg | 58, 6mg | 69, 5mg | |
| Carbohydrates available | 17, 2g | 12, 8g | 18, 2g | |
| Starch | 14, 7g | 13, 4g | 17, 6g | |
| Soluble sugars | 2, 6g | 1.4G | 0.6g | |
| Total fiber | 1.6g | 0.8g | 2, 1g | |
| Soluble fiber | - g | - g | - g | |
| Insoluble fiber | - g | - g | - g | |
| Phytic acid | - g | - g | - g | |
| Alcohol | 0.0g | 0.0g | 0.0g | |
| Power | 182, 6kcal | 192, 6kcal | 225, 3kcal | |
| Sodium | 138, 5mg | 748, 6mg | 132, 7mg | |
| Potassium | 176, 8mg | 228, 1mg | 180, 4mg | |
| Iron | 0, 8mg | 0.6mg | 1, 6mg | |
| Football | 35, 6mg | 184, 5mg | 40, 8mg | |
| Phosphorus | 39, 2mg | 183, 0mg | 125, 3mg | |
| Magnesium | - mg | - mg | - mg | |
| Zinc | 0.3mg | 2, 3mg | 0, 8mg | |
| Copper | - mg | - mg | - mg | |
| Selenium | - µg | - µg | - µg | |
| Thiamine | 0, 7mg | 0.3mg | 0.2mg | |
| Riboflavin | 0.1mg | 0.3mg | 0.2mg | |
| Niacin | 0, 7mg | 1, 7mg | 1.5mg | |
| Vitamin A retinol eq. | 81, 4Âμg | 121, 5Âμg | 94, 2Âμg | |
| C vitamin | 27, 0mg | 1, 7mg | 8, 5mg | |
| Vitamin E | 1, 3mg | 0.5mg | 1.2mg | |
Crispy Spice Vegetable Strudel with Spices
It is one of the very few recipes that is also suitable for summer menus.
Ingredients: Puff Pastry, Aubergines, Zucchini, Red Peppers, Leeks, Spices at will (Curcuma, Cumin, Nutmeg, etc.), Tomato Sauce with Basil, Extra Virgin Olive Oil, Salt and Pepper / Chili, Egg or Milk to brush and close the pasta.
Procedure: Wash, clean and cut all the vegetables into julienne strips. Sauté separately with oil, salt, pepper / chilli and a spice without cooking them at all. Roll out and preform the puff pastry (single strudel or single portions), fill with the mixed vegetables (well dry), close with caramel (do not roll) by brushing with the egg or milk at the tightening points. Also brush the surface, apply holes (called chimneys) and cook at 180-200 ° C until the right browning is achieved. Meanwhile, prepare a tomato sauce with basil. Serve the whole strudel or sliced with the tomato sauce.
Poor Salted Strudel with Salami, Cheese and Mushrooms
Ingredients: Pasta Brisè, Salami Chops (Gambuccio, Salame, Spalla Cotta, Pancetta etc.), Cheese and Ricotta leftovers (Grana, Fontina, Edamer, Pecorino, Fresh or Dry Ricotta, etc.), Poor Mushrooms (Pioppini, Champignon, Chiodini, Galletti, Coprini etc), Red Cabbage, Fresh Chopped Parsley, Extra Virgin Olive Oil, Salt and Pepper, Egg or Milk to brush and close the pasta.
Procedure: Wash, clean and cut the mushrooms; Sauté them with extra virgin olive oil and fresh parsley. Clean and cut the cold cuts and cheeses into cubes. NB. Do not use normal mozzarella or too much ricotta tend to moisten the pasta too much. Wash, peel and cut the red cabbage into julienne strips; boil it in water and a little white vinegar. Roll out to about 3mm and preform the brisè pasta (single strudel or single portions), fill with the meats, cheese and well dried mushrooms, close with caramel (do not roll) by brushing with the egg or milk at the tightening points. Also brush the surface, apply holes (called chimneys) and cook at 160-180 ° C until the right browning is achieved. Serve with the warmed cabbage (or possibly sautéed with garlic).
Salted Sea Strudel, Fresh Broad Beans and Jackdaw
Ingredients: Mixed Pasta (2/3 Puff and 1/3 Savory Pastry), Peach Products (shrimps, mussels and shelled clams, diced and sautéed salt cod), Fresh Broad Beans, Taccole, Fresh Chopped Parsley, Extra Virgin Olive Oil, Salt and pepper, egg or milk to brush and close the pasta.
Procedure: Wash, clean and cut all the ingredients. Blanch the beans (shelled and peeled) and the jackdaws; then sauté them with extra virgin olive oil. Peel and skip the fishery products separately (shell the mussels, clams and shrimps if necessary). Prepare the mixed pasta by overlapping a layer of puff pastry, one of pastry and another of pastry, then roll it out to a thickness of about 3mm and preform it (single strudel or single portions), fill with well-dried ingredients, close with caramel (do not roll) brushing with the egg or milk at the tightening points. Also brush the surface, apply holes (called chimneys) and cook at 160-180 ° C until the right browning is achieved.
