Savory strudel with ham, mushrooms and fontina

To prepare the savory strudel with ham, mushrooms, and fontina, start with the dough: in a bowl, pour the sifted flour, add the salt 1, then the egg 2. Next, pour in the water 3.

Add the oil as well 4 and then start kneading 5; work the mixture in the bowl until the liquids are absorbed, and the dough has formed 6.

Now lightly oil the work surface 7 or board and transfer the dough. Handle it 8 until it is smooth and elastic 9.

Make a ball with the dough, place it in a bowl, and cover it with plastic wrap 10. Let the dough rest in a cool place for at least 30 minutes. Meanwhile, prepare the filling: clean the leek by removing the roots and the green part, then peel off the outer layer and slice it thinly 11. Then clean the champignon mushrooms (for this operation, you can consult the guide on how to clean champignons): wash them under running water, then dry them with a cloth or kitchen paper to remove any soil and slice the caps thinly 12.

Slice the fontina 13 and remove the rind. Then, in a large pan, pour a drizzle of oil and add the previously sliced leek 15.

Sauté over high heat for 3-4 minutes, stirring occasionally. Then add the mushrooms, salt, and pepper to taste, and let cook for about 15-20 minutes. The mushrooms should remain crunchy, but the water they release during cooking should evaporate.

While the mushrooms are cooking, put the fontina pieces in the mixer and blend them, then collect them in a bowl 20. Now that you have the ingredients ready for the filling, take the strudel dough to roll it out 21

Get a clean cloth and lay it on the work surface: sprinkle with flour and start rolling out your dough 22; stretch it slightly with your fingers 23 and then start rolling it out with a rolling pin 24, also flouring the top of the dough.

Work with the rolling pin until you have obtained a rectangle of 20x14 inches 25. Sprinkle it with the filling ingredients leaving about 1 inch from the edge: first add the shredded fontina 26, then the leek and mushroom mixture 27.

Lastly, distribute the ham cubes 28. Brush the edges with egg white 29 or water. Then, using the cloth, start rolling the strudel on itself 30 starting from the shorter side and leaving the seam on the bottom.

Complete rolling the strudel on itself 31 and fold the two ends of the dough under the strudel itself. Place the strudel on a baking sheet lined with parchment paper and brush the surface of the strudel with extra virgin olive oil 32; bake in a preheated static oven at 350°F for 40 minutes (if using a convection oven, 320°F for 30-35 minutes). Once cooked, remove from the oven 33 and let it cool slightly on a rack, then cut and serve!