200 g./7 oz. pore mushrooms - 500 g./1 lb. 1 1/2 oz. spinach - 200 g./7 oz. butter - 2 chopped shallots - 2 tbsp. extra-virgin olive oil - 1 clove garlic - 1 1/2 tbsp. chopped parsley - 200 g./7 oz. ricotta cheese - 2 eggs - 50 g./1 1/2 oz. grated Parmesan cheese - 250 g./9 oz. puff pastry - nutmeg - salt and pepper
Sauce: 100 g./3 1/2 oz. raw ham - 1/2 cup red wine - 1 tbsp. Marsala - 1 shallot - 1 sprig thyme - 1 bayleaf - 2 1/2 ladles stock - pinch potato flour - pepper
Wash and slice mushrooms, sauté
in oil with garlic; season, add parsley and remove from pan.
Wash spinach, boil for 3', drain and sauté in pan with
butter and chopped shallot. Add a sprinkling of nutmeg and remove
from heat. Mix ricotta with a whole egg, Parmesan cheese, a
small pinch of grated garlic, salt and pepper in a bowl. Roll
puff pastry using a rolling-pin, line a baking tray and cut
into half to obtain two rectangles. On one of these spread spinach
lengthwise, place mushrooms on top, and then ricotta. Cover
with other sheet of pastry, seal edges using a fork, brush surface
with a beaten egg, perforate using a toothpick and bake in oven
at 200° for 20' until the strudel turns golden.
Sauce: cut half of ham into strips, boil for 1' and drain. Blend other half of ham. Place red wine, Marsala, chopped shallot, thyme, bayleaf and pinch of pepper in a casserole dish. Simmer in boiling water for 2'. Add potato flour and chopped ham to stock and add this mixture to casserole dish. Stir thoroughly and heat over a low flame until mixture thickens. Sieve, add strips of ham; cut strudel into slices, cover with sauce and serve.
N.B. Ingredients are given for 4 portions. | 
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 | Müller Thurgau Atesino
Santa Margherita
Vivacious wine with a clean bouquet and whiffs of golden delicious apples and mint. Flavor delicately aromatic, fresh and clean.
Serve at:
8°-10° C.
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