The filling, tasty and stringy, is enclosed in a fragrant pastry that invites you to sink your teeth into it, we are talking about the delicious artichoke, potato and anchovy puff pastry strudel enriched with capers and scamorza cheese. Potatoes give softness and enhance the sweet and full flavor of artichokes, a precious source of antioxidants and fibers with a prebiotic action on our gut microbiota and useful for keeping blood sugar and cholesterol under control (Moradi et al, Complementary Therapies in Medicine, 2021). Here is a recipe that is easy to prepare, full of aromas, satiating, nutritious, healthy and that, thanks to its flavors, everybody will love!
2 packs of puff pastry without hydrogenated fats
2 medium potatoes
4-5 anchovies in oil
2 tablespoons of capers
100 ml of dry white wine
2 ladles of vegetable broth
Grated Parmesan cheese
100 grams of smoked scamorza cheese
Extra virgin olive oil
Cook the potatoes in boiling water, then drain, peel and cut them into chunks, then keep them aside. Clean the artichokes, remove their inner beard and cut them into thin slices. Chop the shallot and brown it in a pan with extra virgin olive oil. Remove from the heat, wait a few moments to lower the oil temperature and add the anchovies cut into pieces. Wait until the anchovies have melted, stir occasionally. Put the pan back on the fire. Add the artichokes, raise the heat and cook for five minutes. Pour in the white wine and let it evaporate. Add the potatoes and capers, salt and pepper, continue cooking for about ten minutes, adding broth when necessary. Lastly, add the scamorza cheese cut into thin slices, mix and remove from the heat. On a pan covered with baking paper, roll out the first sheet of puff pastry. Distribute the potato and artichoke mixture and add a sprinkling of Parmesan. Close the strudel with the second sheet of puff pastry, seal the edges well. Bake at 180° C for 30 minutes. Serve with cabbage, thinly sliced, or another seasonal salad.