Strudel with Fiore Sardo cheese, speck ham, potatoes and asparagus

A spring recipe to pair with a Chianti DOCG Il Lebbio. Fiore Sardo is a select pecorino (sheep) cheese that has intense aromas of leather and spice and often smoky notes that, together with the speck, nicely compliment those of the wine.

Ingredients for 4 people:

1 roll of pastry dough, 150g Fiore Sardo PDO cheese, 1 potato of about 200g, 10-12 washed and boiled asparagus, 50g speck ham cut into small cubes, chopped parsley and marjoram, salt, pepper and extra-virgin olive oil. 1 egg yolk and milk to daub the strudel.

Directions:

Peel and cut the potato into thin slices. Boil the potato slices then dry and season with the chopped parsley and marjoram, salt and a little pepper.

Cut the boil asparagus into small pieces and sauté them in a pan with the speck and a drop of EVOO.

Grate half the cheese and cut the rest into matchstick-size pieces.

Spread the pastry dough out on a smooth working surface and slice off a few strips for decoration.

On the face side of the dough spread out the potato slices mixed with 2 tablespoons of grated Fiore Sardo and then place on top the asparagus, the rest of the grated cheese and the cheese sticks.

Roll up the dough to make a strudel and seal the edges well, then crisscross the dough strips on top for decoration.

Place the strudel on a baking pan on top of parchment paper, beat the egg yolk in 3 tablespoons of milk and use this to brush the top of the strudel. Bake the strudel at 200°C for 20 minutes in a fan-assisted oven then turn off the fan and bake for another 10 minutes with the heat coming only from below.