Oven-roasted Ratatouille and Mozzarella Strudel with Parmesan and Pecans
Filo pastry is made ready to use, so no tedious rolling out and all that buttery, wafer-thin crunchiness is guaranteed. This filling makes a very special strudel, perfect for entertaining.
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|You will also need a 16 x 12 inch (40 x 30 cm) shallow roasting tray and a large baking sheet measuring 16 x 12 inches (40 x 30 cm), greased, and some baking parchment.|
This recipe comes from Delia’s Vegetarian Collection.
First, you need to roast the vegetables. Prepare the courgettes and aubergine ahead of time by cutting them into 1 inch (2.5 cm) dice, leaving the skins on. Now place them in a colander and mix them with a rounded dessertspoon of salt. Then place a plate on top of them and weigh it down with a heavy weight, making sure you have a plate underneath the colander to catch the drips. Leave them like this for an hour so that any bitter juices can drain out.
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A classic ratatouille is wonderful, but if you roast the vegetables it takes it to another dimension and retains all the vegetables' flavour and texture.
In this strudel I have used two cheeses: Roquefort, which is a sheep’s cheese, and to go with it is a mild goat’s cheese. The apple inside is not meant to cook through but to remain crunchy. This, together with walnuts, leeks and celery, makes a won
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