Strudel with cavolo nero, mushrooms, potatoes and fontina

• cavolo nero400g g
• olive oil↗

  for frying

• butter↗80g g
• onion↗1

  finely chopped

• chestnut mushrooms↗300g g

  sliced

• new potatoes↗300g g

  peeled

• crème fraîche↗175ml ml
• parmesan↗15g g

  or vegetarian alternative, grated

• fontina135g g

  cut into very small pieces, or grated comté

• nutmeg↗generous grating of
• phyllo sheets↗175g g

  (approximately 8 sheets size 29×38 cm)

• poppy seeds↗½ tbsp tbsp

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C/180 °C with convection/gas 6. Remove the tough stems from the cavolo nero and wash the leaves. Drop them into boiling water and boil for 7 minutes. Drain well, then set the leaves aside to cool.

2. 2

   Squeeze out excess water from the cavolo nero (this must be done thoroughly, otherwise the strudel will be watery), then coarsely chop it and place it in a bowl.

3. 3

   Heat the oil and 15 g of butter in a pan, then sauté the onion for about 10 minutes until it becomes soft and pale golden. Add it to the cavolo nero. Season.

4. 4

   Add a little oil to the pan and cook the mushrooms over high heat until they develop a good colour. Cook for 10‑15 minutes until the liquid released from the mushrooms evaporates (if not, the strudel will be soggy). Season and add to the cavolo nero.

5. 5

   Cook the potatoes until tender, by steaming, boiling or microwaving, then slice them into coin‑thick slices. Add to the cavolo nero the crème fraîche, parmesan, 100 g of fontina and nutmeg, then add the potatoes and mushrooms and season. Mix well.

6. 6

   Melt the remaining butter. Lay a filo sheet on a large tray. Lightly brush with melted butter, then cover with another sheet. Repeat until you have 8 layers of filo.

7. 7

   With the long side of the tray facing you, spread the filling along the dough, about 4 cm from the edge. Sprinkle the remaining cheese on top. Carefully roll the filo with the filling into a thick log and fold the ends underneath to seal. If the package does not close tightly, use extra filo sheets – a sheet torn in half will work – to wrap the ends. Filo is very forgiving, so the appearance will not suffer.

8. 8

   Brush the strudel with more butter, sprinkle with poppy seeds and bake for 25 minutes until golden‑brown.