Strudel Salato del Carso
The Strudel Salato del Carso is a savory pie filled with potatoes, onions, and pancetta, a legacy of Central European tradition. The thin pastry wraps around a flavorful and hearty filling, perfect paired with a glass of Vitovska.
In the osmize of the Carso, it is served by the slice as an appetizer or snack.
Preparation
- 1
Mix flour, egg, oil, and water. Let rest for 30 minutes.
- 2
Boil the potatoes, peel them, and crush coarsely.
- 3
Sauté onion and pancetta, then combine with the potatoes and chives.
- 4
Roll out the dough very thinly on a kitchen towel.
- 5
Distribute the filling and roll using the kitchen towel to help.
- 6
Transfer to a baking sheet, brush with egg, and bake at 190°C for 30-35 minutes.
Chef's Tips
The pastry must be very thin, just as for sweet strudel. The potatoes should be crushed coarsely to give the filling texture.