Cavolo nero mushroom potato fontina strudel
Ingredients
- 400g cavolo nero
- olive oil for frying
- 80g butter
- 1 onion finely chopped
- 300g chestnut mushrooms sliced
- 300g waxy potatoes peeled
- 175ml crème fraîche
- 15g parmesan or vegetarian alternative, grated
- 135g fontina chopped into very small pieces, or grated comté
- generous grating of nutmeg
- 175g filo pastry (approximately 8 sheets measuring 29 x 38cm)
- ½ tbsp poppy seeds
Instructions
Cavolo nero, mushroom, potato & fontina strudel serves 6 original recipe by BBC Good Food.
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