Home|Balsamic Vinegars of Modena|Prickly lettuce strudel with Balsamic Vinegar of Modena Ponti and Taggiasca olives

Prickly lettuce strudel with Balsamic Vinegar of Modena Ponti and Taggiasca olives

Prickly lettuce strudel with Balsamic Vinegar of Modena Ponti and Taggiasca olives
Ingredients
pasta made with extra virgin olive oil 300 g (Flour 200 g, whole wheat flour 100 g, fine salt 5 g, 1/4 litre extra-virgin olive oil, water)
prickly lettuce 500 g
Balsamic Vinegar of Modena Ponti 6 tea spoons
pitted Taggiasca olives 50 g
grated pecorino cheese 50 g
extra-virgin olive oil 1/4 dl
2 anchovies fillets
salt and pepper

Preparation
For the pasta with oil: mix all the ingredients and let the dough stand at least half an hour. Slice the prickly lettuce; heat the oil in a pan, add the anchovies fillets and let them melt, add the prickly lettuce and cook it until it softens, sprinkle the Balsamic Vinegar of Modena Ponti over it, add salt, pepper, the chopped Taggiasca olives and finally the pecorino cheese; let it cool down. Roll out the dough thinly. Lay the prickly lettuce filling on it and roll it up; place on an oven-proof dish, brush with extra-virgin olive oil and sprinkle some coarse salt on it. Bake in the oven at 180°C for 20 minutes.