Half a cup of broccoli florets
2 tablespoons of butter
One small onion, finely chopped
350 grams of ricotta cheese, well drained
One-quarter cup of grated Parmesan cheese
Three large eggs, lightly beaten
Salt and black pepper to taste
Three-quarters cup of breadcrumbs, white or black
One package of frozen puff pastry, thawed
Half a cup of broccoli florets
2 tablespoons of butter
One small onion, finely chopped
350 grams of ricotta cheese, well drained
One-quarter cup of grated Parmesan cheese
Three large eggs, lightly beaten
Salt and black pepper to taste
Three-quarters cup of breadcrumbs, white or black
One package of frozen puff pastry, thawed
Wash the broccoli, using only the florets, leaves, and tender stems
Discard any tough stalks
Cook the broccoli in boiling water until it's tender but still crisp
Drain and squeeze out excess water
Chop the broccoli finely
In a pan, melt the butter and sauté the chopped onion for 2 minutes
Add the broccoli and cook for 10 minutes, stirring frequently, until all the liquid has evaporated
Remove from heat, then stir in the ricotta cheese, eggs, Parmesan cheese, and half a cup of breadcrumbs
Season with salt and black pepper to taste
Roll out the puff pastry on a floured surface to form a rectangle about 45 by 35 cm
Place the broccoli mixture in the center of the pastry, leaving a border around it
Sprinkle with the remaining breadcrumbs
Doubling the length inward, then folding the two long sides toward each other, and finally turning the pastry over so the edge is facing down
Place the strudel in a baking dish and brush with egg wash (optional)
Bake in a preheated oven at 200°C for 50 to 60 minutes or until golden brown
Serve warm with whole grain rice
Serves 12.
