Strudel with porcini mushrooms and truffle
Gianluca Galliera
Menù Ingredients
1 portion ricotta‑based filling
350 g puff pastry
200 g chopped speck
6 slices of speck
90 g Emmental cheese in slices
1 egg yolk
to taste Milk
Pour a portion of ricotta‑based filling into a bowl. Add the porcini mushrooms and the chopped speck. Roll out the puff pastry and line it with the slices of speck and Emmental. Complete with the prepared mixture and close the strudel. Decorate with pieces of puff pastry that have been kept aside. Brush the strudel with the egg and bake in the oven at 170‑180° C for 35 minutes. Spread the heated and melted fondue in the middle of a plate with a drop of milk, put the warm strudel on top and decorate with flakes of carpaccio of truffle
