Savory strudel with Asiago PDO, broccoli, and sausage

Name: Savory strudel with Asiago PDO, broccoli, and sausage
Prep time: 50 min
Cook time: 55 min
Total time: 105 min
Yield: 6
Ingredients: Type 00 flour 1 ½ cup; Water 2 tbsp; Extra virgin olive oil ¾ tbsp; Eggs 1; Fine salt to taste; Asiago cheese Aged DOP 7 oz; Romanesco broccoli 10.5 oz; Sausage 0.7 lb; Garlic 2 cloves; Thyme 1 sprig; Fennel seeds to taste; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Egg yolks 1; Fresh liquid cream 1 ½ tbsp; Poppy seeds to taste; Fennel seeds to taste

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Difficulty: Average
Prep time: 50 min
Cook time: 55 min
Serving: 6
Note + 1 h of dough resting in the refrigerator

PRESENTATION

Alright, picture this: You are diving into the rich flavors of the Veneto region with a super tasty savory strudel. Seriously, homemade dough hugs this tender mix of broccoli, juicy sausage, and that unmistakable Asiago DOP cheese kick. Perfect for when you're craving something hearty—especially on a chilly night. It's the kind of meal that brings friends together. And here's the thing, the Asiago DOP strudel gives you a strong, slightly tangy flavor, all thanks to the local cheese from the gorgeous hills around Veneto.

It pairs so perfectly with the moist texture of sausage and earthy broccoli. Plus, instead of that usual puff pastry, the dough is rolled by hand—giving you a homemade, slightly crispy crust that's way, way better than store-bought. Every bite just bursts with those classic northern Italian flavors—like fresh veggies and robust pork. I mean, folks in this part of Italy really, really love that.

This broccoli sausage strudel is such a winter favorite. Really filling and genuine. You'll often see this kind of vegetable meat strudel served as an appetizer at family gatherings—paired perfectly with a glass of red wine to boost those rich, golden flavors. Different towns might add their own twist. Maybe spinach or a spicier sausage? But it's always about that blend of seasonal vegetables with a really good Italian cheese strudel vibe.

And the scent? Oh, when you cut into a fresh strudel, it just invites everyone to dig in. So here's the deal: This easy savory pastry is about sharing and enjoying, a favorite for anyone who appreciates food with character and a bit of a story. When you're whipping up a homemade strudel filling like this, you're crafting something genuinely Italian—showing off that bold, hearty cooking that's typical of northern Italy. Whether you're hosting a dinner or chilling at home, this strudel's sure to be a hit, delivering both comfort and a true taste of authentic Italian tradition.

INGREDIENTS

For the dough: Type 00 flour 1 ½ cup (150 g); Water 2 tbsp (30 g); Extra virgin olive oil ¾ tbsp (10 g); Eggs 1; Fine salt to taste

For the filling: Asiago cheese 7 oz (200 g) - Aged DOP; Romanesco broccoli 10.5 oz (300 g); Sausage 0.7 lb (300 g); Garlic 2 cloves; Thyme 1 sprig; Fennel seeds to taste; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

For garnish: Egg yolks 1; Fresh liquid cream 1 ½ tbsp (20 g); Poppy seeds to taste; Fennel seeds to taste

Preparation

How to prepare Savory strudel with Asiago PDO, broccoli, and sausage

To make the savory strudel with Asiago PDO, broccoli, and sausage, first prepare the dough: pour the flour and salt into a bowl 1, then add the egg 2 and the oil 3.

Add the water as well 4 and start mixing the dough in the bowl 5, then transfer it to the work surface and knead until smooth and homogeneous 6.

Wrap the dough in plastic wrap and let it rest in the fridge for an hour 7. In the meantime, clean the Romanesco broccoli: remove the central stalk 8, then separate the florets 9, dividing the larger ones in half so that they are all the same size.

Bring a pot of salted water to a boil and blanch the florets for 3 minutes 10, then drain 11 and set aside 12.

Move on to the sausage: remove the casing and break it into pieces about 1 inch long 13. In a pan, sauté 2 cloves of garlic with a drizzle of oil 14, then brown the sausage over high heat for a few minutes 15.

Once browned, remove the garlic and set the sausage aside 16. Leave the cooking juices in the pan and add the blanched broccoli 17. Salt, pepper 18, and sauté these as well for a few minutes.

Once sautéed 19, set the broccoli aside in a bowl. At this point, cut the Asiago PDO first into slices 20 and then into cubes about 0.5 inches 21.

Retrieve the bowl with the broccoli and add the sausage 22, fennel seeds 23, and fresh thyme leaves 34.

Add the cubed Asiago PDO as well 25 and mix everything together 26. At this point, retrieve the dough and sprinkle a cloth with some flour 27.

Roll out the dough with a rolling pin to form a rectangle about 12x16 inches 28, then distribute the filling, being careful to flatten it evenly and leave a 1-inch border on each side 29. Fold the short sides inward and start rolling from the bottom to the top 30.

After forming the roll 31, transfer it to a baking sheet lined with parchment paper. In a small bowl, mix the egg yolk with the cream 32, then brush the surface of the roll with the mixture obtained 33.

Finally, garnish with poppy and fennel seeds 34 and bake in a preheated static oven at 375°F for 40 minutes 35. Once cooked, remove from the oven and serve your savory strudel with Asiago PDO, broccoli, and sausage while still hot 36!

Storage

The savory strudel with Asiago, broccoli, and sausage can be stored in the refrigerator for 2 days, closed in an airtight container. It is recommended to reheat it in the oven before serving.