Preparation time:45 mins.
A unique tasting recipe thanks to Well Bouillon
- 200g ready made filo pastry
- 1 carrot
- 1 courgette
- 2 sticks of celery
- 20g spinach
- 1 fennel
- 80g grated grana cheese
- Fresh chopped parsley
- Well Granulated Bouillon N.2 Vegetable (or Organic or Spring Vegetable)
- Salt and pepper
- Extra virgin olive oil
Wash, peel and clean the vegetables. Cut them all finely into julienne pieces. Heat a non-stick pan, season with Well Granulated Bouillon N.2 Vegetable , salt, pepper, and toss everything together keeping the cooking very al dente (so that it is still a bit hard)
Strain the vegetables and leave to dry for a few minutes in paper or a cloth. Add the basil and spinach cut julienne style and the chopped parsley, then half the grana cheese.
Roll the filo pastry. With half of the remaining grana cheese, sprinkle across the bottom half of the pastry. Place the vegetables on top. Add the rest of the grated cheese. Roll the strudel, lightly dampening the top strip with water, in order to make it stick more easily.
Put in the oven at 180C for 15 minutes. Slice into portions and serve immediately.