John Myers
Ingredients for 6 servings:
- 500 g wheat flour type 550 or type 405
- ½ cube of fresh yeast or 1 packet of dry yeast
- 250 g milk, lukewarm (1 oatmeal)
- 140 g vegetable oil (¾ oatmeal)
- 1 tsp, leveled salt
- 4 large potatoes, mostly waxy, approx. 900g
- Salt
- some butter
- 50 ml milk
- 2 handfuls of spring onions or young leeks, cut into fine rings
- 1 handful of wild garlic, finely chopped
- 200 g sheep’s cheese, crumbled
- n. B. Salt and pepper, from the mill
- e.g. chili
- 1 handful of coarsely grated Parmesan or Grana Padano (or other spicy hard cheese)
- Butter, melted, for spreading
- 1 handful of sunflower seeds, pumpkin and/or pine nuts for sprinkling
- 3 m.-sized eggs
- 2 pinches of salt
- 1 tsp white wine vinegar, good
- 1 handful of wild garlic, finely chopped
- 1 shot of white wine, approx.
- e.g. crème fraîche, sour cream or cream
Instructions
Working time approx. 40 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 25 minutes
Swabian-Greek spring delight; main course for 4-6 or starter for 10-12 people; also suitable for buffets
Cook the potatoes in their skins. Meanwhile, turn on the oven light. Make the yeast dough: Dissolve ½ cube of yeast in lukewarm milk, add to the flour in the bowl, and knead with salt and oil using a dough hook until a smooth dough forms. Cover and let rise until the filling is ready. For the filling: Melt 1 knob of butter in a saucepan and heat the milk. Add the peeled potatoes, roughly chopped, and mash with a potato masher—some chunks should remain. Mix in the spring onions, leeks, wild garlic, and feta cheese with the brine. Season with salt, pepper, and freshly ground chili, not too salty. Roll out the dough on a floured kitchen towel (rectangular, about 40 x 50 cm), spread the filling on top, leaving a 2 cm border all around. Sprinkle with hard cheese. Fold in the short sides slightly, roll up using the kitchen towel, and place on a baking sheet lined with baking paper. Cover and let rise in a preheated oven for 30 minutes. Brush with melted butter, sprinkle with seeds, and bake on the lowest rack at 180°C fan/convection oven (200°C top/bottom heat, gas mark 3) for approximately 40-45 minutes until golden brown. Meanwhile, in a bowl over simmering water, use a hand blender to whisk all the sabayon ingredients (starting with the eggs) until frothy. Pour the wild garlic sabayon into a sauceboat, keep warm in a glass bowl of hot water, if desired, and serve with sliced strudel. Leaf, cabbage, or tomato salads go well with this. It also serves as a side dish with roasts or pan-fried dishes. Tip: White or green asparagus or salsify, each cut into short pieces, also tastes good mixed into the filling.
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