Vegetarian Strudel

Preparation:

Preparation: Prepare the pasta: shell an egg in a cup and beat it lightly. In a bowl, mix 75 g of flour with 25 g of soft and chopped butter, half a beaten egg (keep the rest), a pinch of salt and 2 spoonfuls of cold water. Knead everything with your hands until you get a dough that you will transfer onto the pastry board (or rather onto the marble table), where you will work it again for a long time and vigorously. When it is homogeneous and elastic, make it into a ball, grease it with a little butter and place it to rest under a saucepan, turned upside down and previously heated. In the meantime, clean the vegetables: trim the leek and courgettes, cut them into small pieces and brown them in 2 spoonfuls of hot oil, together with the mushrooms, also deprived of any soil and reduced to thin strips. Keep the vegetables on high heat for a few minutes then salt them, remove them and let them cool. Divide the cauliflower into florets and boil them in plenty of hot, slightly salted water. Roll out the dough into a rather thin disc with a rolling pin, then pass your hands clenched under it and pull it again with your back, making the dough as thin as possible without breaking it. Place the pastry on a large, lightly floured tea towel and brush the edges with the remaining egg. In the center of the pasta arrange the now cold vegetables (the browned ones and the boiled cauliflower) and sprinkle everything with the sliced fontina cheese. Using the tea towel, roll the dough on itself and finally slide the strudel onto a buttered baking sheet, making sure that the joint of the dough rests against the bottom of the baking sheet. Brush again with a little egg and finally put the strudel in the oven already at 200 degrees for about 30 minutes. Serve it warm.