Ingredients for 4 people
Clean the mushrooms by scraping away the earth with a knife and then wiping them down carefully with a damp dishcloth. Slice and stew gently in a pan with a little oil, butter and the clove of garlic, which is then discarded. Add salt to taste; once the vegetables are cooked, leave to cool. In the meantime, on a wooden board sprinkle the flour, making a well in the center and add the egg yolk, ricotta, the softened butter cut into small cubes and the salt. Knead together into a smooth dough and let it sit in a cool place for about 30 minutes.
Roll out the fine pastry dough and cover it with the mushrooms and the Pecorino Romano DOP. Roll up the strudel and seal the edges. Brush with melted butter and place on a baking tray covered with a sheet of grease-proof paper. Bake in a pre-heated oven at 180°C for about 20-25 minutes or until golden brown.
For this dish, one can use other fillings such as frozen mushroom or combinations such as ham and cheese or else mixed vegetables.