Strudel with aubergines, ham and Gorgonzola
Paired Wine: Chardonnay
- 100 g (3 1/2 oz) of mild Gorgonzola
- 1 roll of puff pastry
- 1 aubergine
- 100 g (3 1/2 oz) of Parma ham
- poppy seeds
- milk as required.
Slice the aubergine and broil it on a cooking plate. Roll out the pastry directly onto the oven dripping-pan. Cover it with a layer of ham slices. Add a layer of grilled aubergines. Put a dice of Gorgonzola on each slice of aubergine. Roll the strudel and close the edges by folding the pastry and press with a fork. Smear with the milk and sprinkle with poppy seeds. Bake it at 200 °C (392 °F) for 20 minutes or until the strudel will be well cooked.