With RiCcotta La Gustosa
Friulian strucolo with ricotta
Good
to know
Strucolo, made with RiCcotta la Gustosa, is a traditional dessert from Friuli that reached Italian tables directly from the city of Vienna.
A close relative of the Viennese strudel, Friulian strucolo brings together Istrian, Austrian, and Italian culinary traditions. The name “strucolo” itself comes from the Italianised form of the Slavic term “strukllj,” a translation of the German word “strudel.”
There are several variations, both sweet and savoury. In this recipe, we propose an autumn version with raisins and lemon zest. Thanks to the delicate and fresh flavour of RiCcotta la Gustosa, this dish will win everyone over. It is perfect for breakfast or as a sweet note to round off a meal.
Ready, skillet, go!
Ingredients
click on an ingredient to remove it from your list
Recipe Instructions
Start with the raisins, soaking them in warm water. Meanwhile, prepare the pastry dough: combine the flour with oil and enough water to obtain a smooth dough, then leave it to rest in the refrigerator.
Meanwhile, prepare the filling by combining RiCcotta la Gustosa, melted butter and sugar. Then add the drained raisins and the grated zest of an untreated lemon.
Once the dough has rested, roll it out thinly, sprinkle it with breadcrumbs and then add the filling. Roll the Strucolo up on itself with the help of a cloth and brush it with an emulsion of egg yolk and milk.
After placing the Strucolo on a baking tray lined with baking paper and making a few cuts on the surface, bake at 180°C for about half an hour. Once cooled, dust with icing sugar to taste.