Each product available on the platform is listed and sold by a partner seller identified on the product page. The platform acts as a metasearch/marketplace: it facilitates discovery and checkout, but the sale is made by the seller, who becomes responsible for the transaction.
Shipping is managed directly by the partner seller. The package is sent from the seller's warehouse or logistics network and handed over to the courier. This model enables more efficient deliveries and ensures that order management is handled by the party with actual availability of the product.
On the product page, you will find ingredients, allergens and nutritional information based on the data provided by the seller or producer, namely the official label. If you have allergies or intolerances, we recommend carefully checking the product page before purchasing and contacting the seller with any specific questions.
The platform was created to promote Italian food and make it more accessible. We select sellers in the food e-commerce sector with consistent catalogs and transparent information. Each product is associated with an identifiable seller and a complete information page: we want shopping here to mean buying with confidence.
Delivery times and costs depend on the seller and destination. At checkout, you will always find an updated delivery estimate before confirming payment. For international shipments, times may vary depending on the country and courier.
Recipe by
Vegetarian Strudel is a delicious and impressive appetizer. The crisp, thin dough encloses a colorful and flavorful filling made with zucchini, cauliflower, cultivated mushrooms, leek and Fontina cheese. Perfect served hot or cold, it is a versatile dish that everyone will love.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 13: Prepare the dough: crack an egg into a cup and beat it lightly
Step 2 of 13: In a bowl mix 75 g of flour with 25 g of soft butter cut into pieces, half of the beaten egg (keep the rest), a pinch of salt and 2 tablespoons of cold water
Step 3 of 13: Knead everything with your hands until you obtain a dough, then transfer it to the pastry board (or better still to a marble table), where you will work it again for a long time and vigorously
Step 4 of 13: When it is smooth and elastic, shape it into a ball, grease it with a little butter and let it rest under an upside-down pot that has been preheated
Step 5 of 13: Meanwhile prepare the vegetables: trim the leek and the zucchini, cut them into small pieces and sauté them in 2 tablespoons of hot oil together with the mushrooms, also cleaned of any dirt and cut into thin slices
Step 6 of 13: Keep the vegetables over high heat for a few minutes, then salt them, remove them and let them cool
Step 7 of 13: Separate the cauliflower into florets and place them to boil in plenty of lightly salted hot water
Step 8 of 13: Roll out the dough with a rolling pin into a fairly thin disc, then slide closed fists underneath it with the backs of your hands and stretch it again, thinning the dough as much as possible without tearing it
Step 9 of 13: Arrange the sheet on a large slightly floured cloth and brush the edges with the remaining egg
Step 10 of 13: Place the now cold vegetables in the center of the dough (the sautéed ones and the boiled cauliflower) and sprinkle everything with the Fontina cut into slices
Step 11 of 13: Using the cloth, roll the dough onto itself and finally slide the strudel onto a buttered baking tray, making sure that the seam of the dough stays against the bottom of the tray
Step 12 of 13: Brush again with a little egg and finally bake the strudel in an oven already heated to 200 degrees for about 30 minutes
Step 13 of 13: Serve it warm
In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Contains nickel · Allergens detected: Gluten, Eggs, and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving335 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 2,086 kJ499 kcal | 624 kJ149 kcal |
| Fat | 33.88 g | 10.13 g |
| of which saturated fatty acids | 14.75 g | 4.41 g |
| Carbohydrates | 28.3 g | 8.46 g |
| of which sugars | 8.43 g | 2.52 g |
| Fibre | 4.48 g | 1.34 g |
| Protein | 19.3 g | 5.77 g |
| Salt | 1.87 g | 0.56 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
