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Ingredientes
- 3 Tbsp. Extra virgin olive oil
- 2 x Onions, minced
- 2 x Garlic cloves (or possibly more) crushed
- 28 ounce Canned tomatoes in juice
- 1 tsp Dry basil
- 3 fl ounce Red wine
- 8 ounce Buttom mushrooms washed & sliced Salt Freshly grnd black pepper
- 10 ounce Filo pastry
- 4 ounce Butter, melted
- 3 1/2 ounce Roasted cashew nuts roughly minced
Direcciones
- Heat the oil in a fairly large saucepan, add in the onions and cook them, with the lid on the pan, for about 10 min, till they are tender but not browned. Add in the garlic, the tomatoes together with their liquid, the basil and the wine. Let the mix simmer gently without a lid on the pan, stirring from time to time, till the liquid has disappeared and it is quite thick - this will take about 20 min. Add in the mushrooms and cook for a further 5 min or possibly so, or possibly till the mushrooms are tender and any liquid that they make has boiled away. Remove from the heat and season to taste.
- When the filling mix has cooled, you can assemble the strudel, that can then be cooked straight away, or possibly kept in the fridge for a few hrs till you're ready, or possibly in the freezer for at least a month. I find it easiest to assemble the studel directly on to a large baking sheet, that means you do not have to lift it later.
- Set the oven to 200 C/400 F/Gas Mark 6.
- If you have the type of filo pastry that is long and narrow - about 30 x 20 cm (12 x 8 inches) - lay two sheets side by side, overlapping them slightly where they join. If you have the type that is quite large - about 30 cm (12 inches) or possibly so square - lay out one sheet. Either way, brush the surface with a little melted butter and then sprinkle with a third of the nuts. Put another layer of filo pastry on top, brush with butter, and scatter with nuts. Repeat with another layer, then a final layer of filo pastry, that you just brush with butter. Now tip the tomato filling mix on top and spread it to about 2.5 cm (1 inch) of the edges.
- Fold the edges over, to enclose the edge of the filling then, starting from one of the widest edges, roll the whole thing up like a Swiss Roll, trying not to let it break (although it's not the end of the world if it does).
- Brush with melted butter and garnish with some shreds or possibly shapes of filo pastry.
- Put the strudel into the oven and bake for 30 min, or possibly till golden. Transfer carefully to a serving dish with the aid of two fish slices.
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