Small savory strudels with Bella di Boskoop apples (Bella di Bosco)

Recipes of the Ancient Fruit Trail / 3

The Ancient Fruit Trail is a fascinating journey along the Via Nova in Primiero, where we rediscover the authentic flavors of the past through juicy fruits of historic and often forgotten varieties. Today we offer a recipe that combines Trentino culinary tradition with a touch of originality: a savory strudel made with shortcrust pastry, enriched with speck, onion, and the prized Bella di Boskoop apple. The Bella di Boskoop is a rustic apple with ancient origins, known for its firm flesh and unique flavor, pleasantly tart yet sweet. This fruit, which holds its shape well when cooked, adds freshness and sweetness to a recipe that promises to impress your guests. Perfect for a shared aperitif, an outdoor picnic, or as a main course, this savory strudel with Bella di Boskoop apples is a culinary experience that celebrates the beauty of our region. Get ready to discover all the secrets of this revisited Trentino delicacy, following the step-by-step recipe curated by our ambassador Silvia Coletto, a chef, food blogger, and enthusiast of the culinary traditions of Trentino-Alto Adige.

Ready to cook? Discover the ingredients and process below to make your own savory strudels and let yourself be won over by the simplicity and deliciousness of this recipe.

DIRECTIONS:

1. In a bowl, combine the flours with the Trentingrana cheese and a pinch of salt. Add the oil and warm water. Knead until the dough is soft, elastic, and non-sticky.
2. Shape it into a ball, drizzle with extra virgin olive oil, cover with plastic wrap, and let it rest for at least half an hour at room temperature.
3. Wash, peel, and dice the potatoes. Cook them in salted water for about 20-25 minutes. Drain and let them cool. In a pan with extra virgin olive oil, sauté the finely chopped onion until soft, then add the diced speck.
4. Wash, peel, and dice the apples. In a large bowl, combine the potatoes, onion, speck, diced apples, and chopped walnuts. Add 2 tablespoons of extra virgin olive oil, salt, pepper, and chopped rosemary.
5. Divide the pasta matta into 4 portions. Take a portion of the dough and place it on a floured sheet of parchment paper. Roll it out thinly with a rolling pin into a rectangle measuring approximately 25 x 20 cm, trimming any irregular edges.
6. Place ¼ of the filling on the dough, leaving a few centimeters free from the edges. Using the parchment paper, roll the dough into the typical strudel shape and seal well. Repeat with the remaining strudels.
7. Carefully arrange them, spaced apart, on a baking sheet lined with parchment paper. Brush the entire surface with beaten egg and sprinkle with sesame seeds.
8. Bake in a preheated oven at 180°C (350°F) for 45-50 minutes, until the strudels are golden brown.
9. Serve the small strudels accompanied with mixed salad, sliced ​​apple, and walnuts, seasoned with an emulsion of extra virgin olive oil, apple cider vinegar, salt, and pepper.

RECIPE BY: Silvia Coletto is a food blogger, food photographer, and passionate connoisseur of typical products and traditional recipes from Trentino-Alto Adige, and Primiero in particular. On her blog, www.dolcimariemonti.it, special attention is paid to selecting local ingredients. You'll find traditional Dolomite cuisine as well as some new and easy modern interpretations.
You can also follow Silvia and her Cucina delle Dolomiti stories on her social media channels, Instagram and Facebook.