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Rectangular puff pastry
1 roll
• 470 kcal -
Grain
200 grams
• 303 kcal -
Smoked provola
200 grams
• 30 kcal -
Grated cheese
to taste -
egg white
to taste
• 0 kcal -
White sesame seeds
to taste -
For the mushrooms
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Mixed mushrooms (with porcini mushrooms)
500 grams -
Garlic
1 clove
• 0 kcal -
Extra virgin olive oil
to taste
• 0 kcal -
salt
to taste
• 21 kcal -
Parsley
to taste
• 79 kcal
Calories refer to 100 grams of product
the mushroom and speck roll it’s a rustic salty simple and tasty, ideal to enjoy during the fall season, when you can buy fresh mushrooms. A light, crumbly puff pastry – which you can buy ready-made to speed up prep times – contains a rich garnish and rustic, made with mixed mushrooms, speck and smoked provola. A few minutes of baking and the end result will be fragrant on the outside and racy at heart.
The roll, before being baked in the oven, is brushed with egg white (if you want a more golden color, use the whole egg) and sprinkled with white sesame seeds, which will give the rustic a very pleasant appearance. crispy note. Fast and accessible to all, you can serve it as appetizers Where second course a dinner with family or with unexpected guests; already sliced, it is also perfect for a banquet, a party buffet, a aperitif, but also for a meal away from home, whether in the office or in the park.
Mushrooms and speck are a super tested and always winning combination, especially if fortified with smoked provola, but this recipe lends itself to many variations and different fillings: you can replace the mushrooms with radish or the black cabbage, speck with another salami and cheese with smoked cheese, well-dried mozzarella or gorgonzola (in the latter case we advise you to add a few nuts); you can replace the sesame seeds with pistachio kernels or flaked almonds and, for a drier and more crispy result in the mouth, use the shortcrust pastry instead of the puff pastry. Here is how to prepare the mushroom and speck roll by following our recipe step by step.
How to prepare the mushroom and speck roll
Clean the mushrooms, cut them into strips and brown them in a pan with the garlic and a drizzle of oil for about 20 minutes; once cooked, season with a pinch of salt and flavor with a little chopped parsley (1). Let them cool.
Roll out the puff pastry roll and place the speck slices on top, leaving a few cm of free edge; add the sautéed mushrooms (2).
Sprinkle with grated cheese (3) and top up with the provolone, cut into pieces.
Close the edges of the long sides and roll everything up using baking paper (4).
Brush the roll with egg white (5).
Distribute the sesame seeds over the entire roll (6) and bake in a preheated oven at 180 ° C for 25-30 minutes.
When the surface is golden and crisp, take the roll out of the oven and let it cool for a few minutes, then cut it into slices and serve (7).
storage
The mushroom and speck roll can be stored in the refrigerator, in a special airtight container, for a maximum of 1-2 days; once cooked, you can also freeze it, cut it into slices: just defrost it at room temperature then put it back in the oven to make it fragrant again.
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