Vegetable strudel

For 2 persons:
Pastry-dough (gluten-free)
2 zucchini
1 egg plant
1 hot pepper
100 g sliced cheese
50 g grated parmesan cheese
100 g cherry tomatoes
1 tbs of olive oil
Wash the vegetables, cut them into slices and fry them in the pan. Cut the cherry tomatoes into quarters and steam them briefly in the pan with olive oil and salt, then purée them with a purée wand. Roll out the pastry dough and cut it into two equal parts. Layer the vegetables, cheese slices and parmesan cheese on one half of the dough and cover with the second piece of dough. Crimp the two dough halves together and bake at 180 degrees for approximately 30 minutes until they are golden brown. Arrange the strudel in slices on a plate with the tomato sauce.

Opening hours:
Lunch: 12.00 p.m.-3.00 p.m.
Dinner: 6.00 p.m.-12.00 a.m.

Day off: Wednesday

Holiday: Four weeks after Easter and from the last week of November until the first half of December.

by Ghedina
Tel. 0436 2254
E-Mail: info [at] alpassettoghedina [dot] it