Strudel with sausage and ricotta

Ingredients for 3 servings:

• 1 pack of puff pastry
• 1 onion(s), red
• 100 g cherry tomatoes
• 250 g ricotta
• ½ jar white wine
• 400 g sausage
• 1 egg(s)
• 2 tbsp milk
• olive oil
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

from Italy

Peel and finely chop the onion. Peel the skin off the sausage and crumble the flesh. Wash, dry, and halve the tomatoes. Brown the onion in a pan with about 4 tablespoons of olive oil. Add the sausage and cook over high heat for about 5 minutes. Pour in the wine and reduce. Add the tomatoes, salt, and pepper and cook over medium heat for 10 minutes, stirring often, until the mixture thickens. Transfer to a bowl, stir in the ricotta, and mix well. Season with salt and pepper to taste. Roll out the puff pastry on baking paper on a baking sheet. Prick the dough several times with a fork. Separate the egg, lightly beat the egg white, and brush the dough with it. Place the filling on the dough, leaving 2 cm free all around. Roll up the dough and press the edges to seal. Mix the egg yolk with the milk and brush the strudel with it. Bake in a preheated oven at 200°C for about 25 minutes. Remove the strudel and slice it. Serve with a mixed or green salad. Tip: If you can’t find sausage, you can also use ground meat seasoned with white wine, fennel seeds, garlic, marjoram, oregano, salt, and pepper.