Recipe of the Week: Strudel di Verdura (Artichoke Shrimp Strudel)
With today’s busy lifestyle, it is hard to find the time to cook a meal every night. This recipe is the perfect solution for a delicious meal in no time. Serves eight. (Chef tip: Use a variety of filling.)
1 box phyllo dough
1/2 pound unsalted butter
1 pound drained ricotta cheese
1 cup bread crumbs
2 cups sliced frozen artichokes
1 small onion, chopped fine
2 cloves garlic, minced
1/2 pound shrimp, chopped
1/4 cup grated Parmigiano Reggiano
1 teaspoon fresh herbs (basil, parsley, oregano)
1 teaspoon salt
1/2 teaspoon freshly ground pepper
Prepare “mise en place” — melt butter, have a pastry brush handy, have side towels ready, line a baking sheet with parchment paper.
Prepare the filling by melting two tablespoons of butter in a frying pan and cook onion and garlic. Add the artichokes and shrimp and cook until onion is tender. Season with salt and pepper.
In a large bowl, combine ricotta and Parmigiano cheese. Add fresh herbs and cooked mixture. Season to taste with salt and pepper.
Spread one sheet of phyllo dough on top of a towel. Brush phyllo with butter and sprinkle bread crumbs on top. Add a second sheet of phyllo and repeat process until you have four complete layers.
Place one-fifth of the cheese mixture on top of the prepared phyllo and top with artichoke/shrimp mixture.
Roll phyllo up jelly roll style and place roll on a parchment-lined cookie sheet. With a serrated knife, cut roll into slices (do not cut all the way through the strudel) and brush top with butter.
Bake in a preheated 400°F oven for 20 minutes or until golden brown. Prepare four more strudels. Bake or wrap and place in the freezer.