Oven pasta strudel with ham leek

COOK TIME
100 mins

TOTAL TIME
100 mins

Ingredients

Directions

1. 1

   Clean, wash and cut the leek into rings. Roughly dice the ham. Heat oil in a pan. Sauté the leek for about 3 minutes. Steam the ham briefly. If necessary, put 2-3 tbsp. of the leek mixture aside.

2. 2

   Grate cheese. Fold 2/3 and 4 tablespoons of cream into the leek. Season to taste with salt, pepper and nutmeg.

3. 3

   Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Grease an elongated casserole dish. Remove the pasta dough from the package and roll out on the baking paper. Spread the leek mixture evenly over the pasta, leaving a rim free all around so that the leek does not swell out when it is rolled up.

4. 4

   Roll up the dough sheet from the short side, place it in the casserole dish with the seam facing down.

5. 5

   Mix the remaining cream and milk. Season with salt and pepper. Pour evenly over the pasta roll so that the pasta roll is covered with sauce everywhere. Bake in a hot oven for 30-40 minutes. Melt 2-3 tablespoons of butter in a saucepan.

6. 6

   Spread the pasta roll with it after half the cooking time.

7. 7

   For the Dip Rest, mix Pecorino with sour cream. Wash parsley, shake dry, chop leaves finely. Stir into the cheese cream. Season to taste with salt and pepper. Sprinkle any remaining leek mixture over the pasta roll about 5 minutes before the end of the cooking time.

8. 8

   Dress everything.

Nutrition Facts

KCAL
700 kcal

CARBS
52 g

FATS
37 g

PROTEINS
36 g