Cavolo nero mushroom potato fontina strudel
Ingredients
- 400g cavolo nero
- olive oil, for frying
- 80g butter
- 1 onion, finely chopped
- 300g chestnut mushrooms, sliced
- 300g waxy potatoes, peeled
- 175ml crème fraîche
- 15g parmesan or vegetarian alternative, grated
- 135g fontina, chopped into very small pieces, or grated comté
- generous grating of nutmeg
- 175g filo pastry (approximately 8 sheets measuring 29 x 38cm)
- ½ tbsp poppy seeds
Instructions
Cavolo nero, mushroom, potato & fontina strudel serves 16 original recipe by BBC Good Food.
Details
- Servings: 16
- Diet: Low-Carb, Low-Sodium
- Meal: lunch, dinner
- Dish: main course, desserts
Cuisine
- central europe
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