How to fancy up a picnic
THERE’S MORE TO THE PERFECT PICNIC THAN HAM SANDWICHES. THESE SPRINGTIME RECIPES BY SILVIA COLLOCA ARE MADE FOR SHARING IN THE SUN
OLIVE OIL STRUDEL, RICOTTA, ZUCCHINI & PANCETTA SERVES 6.
INGREDIENTS
1 ⅔ cups (250g) plain flour
2 tbs extra virgin olive oil, plus extra to drizzle
2 eggs
2 tbs fennel seeds
Baby parsley leaves, to serve
FILLING
2 tbs extra virgin olive oil
150g flat pancetta, cut into 5mm pieces
3 zucchini, cut into 1.5cm pieces 400g fresh ricotta, well drained
¼ cup (20g) grated
Parmigiano Reggiano cheese (substitute regular Parmesan)
1 egg
¼ bunch flat-leaf parsley, roughly chopped
METHOD
1. Place the flour and ½ tsp salt flakes in a large bowl. Make a well in the centre and add the oil and ½ cup (125ml) water. Lightly beat 1 egg and add to the mixture. Using your hands, bring the mixture together to form a dough, adding 1 tbs of water if it seems too dry. Knead for 10 minutes or until smooth, then enclose in plastic wrap and rest in the fridge for 30 minutes.
2. Preheat oven to 180C and line a large baking tray with baking paper.
3. For the filling, heat oil in a small frypan over medium-high heat. Add pancetta and cook for 3-4 minutes or until it starts to brown. Add zucchini and cook, stirring occasionally, for 6-8 minutes or until lightly browned.
Season filling and set aside to cool. Combine ricotta, Parmigiano, egg and parsley with pancetta mixture in a bowl and season.
4. On a lightly floured bench, roll out pastry to a 2mm thickness (it should be almost transparent). Place the pastry on a large floured tea towel.
5. Spread filling lengthways down one long side of the pastry, then use the tea towel to help you roll the strudel into a log, folding in sides as you go. Remove tea towel and place strudel on prepared tray. Beat remaining egg and use to brush the top of pastry. Sprinkle with fennel seeds.
6. Bake for 40-45 minutes or until golden and cooked through. Cool on a wire rack before slicing. Scatter with baby parsley and drizzle with extra olive oil to serve.