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In the kitchen
Purple Potato Strudel
Difficulty
Time
40 min.
INGREDIENTS. Serves 4 to 5.

500g purple potatoes
100g speck (smoked ham)
200g Fontina cheese (8-9 thin slices, dice the rest)
salt
1 sheet of rectangular puff pastry
sesame seeds
extra virgin olive oil
pepper
1 egg and water for the final brushes
Recipe by
Preparation
Boil and drain the potatoes, allow to cool, and peel when almost cold. Cut into small pieces, then sauté in a pan with a drop of oil, bay leaves and approximately 60g of speck ham. Season with salt and pepper and leave to cool.

Roll out the puff pastry on a pastry board and lay some slices of speck ham and Fontina cheese on top.

Add the diced Fontina to the potatoes. Pour the potato filling onto the pastry, then lay the remaining slices of Fontina on top.

Fold the pastry over the filling and form the strudel.

Brush with egg beaten with water, sprinkle with sesame seeds and bake at 190° for approximately 20 minutes.