Recipes

Strudel dough

300 g flour

45 g sunflower oil

150 g lukewarm water

1 pinch of salt

60 g melted butter to coat the strudel

Guinea fowl breasts / savoy cabbage

4 guinea fowl breasts

6 slices of Black Forest ham

300 g veal sausage meat (from the butcher)

1 medium savoy cabbage

2 shallots

½ clove of garlic

butter, salt, pepper, nutmeg

Strudel dough:
Knead all the ingredients into a smooth dough (in a food processor if necessary). Important: Knead the dough thoroughly until it no longer sticks to your hands or the work surface. This is important as otherwise the dough will not stretch.
Coat a soup plate with sunflower oil and place the strudel dough in it. Brush the dough again with plenty of oil. Cover with cling film and leave to rest in a warm place for at least 20 minutes.

Guinea fowl breasts / savoy cabbage:
Remove the bones, skin and tendons from the guinea fowl breasts. Cut the savoy cabbage into individual leaves, taking only the light green parts. Remove the stalk, place in boiling salted water and cook until tender. Rinse in ice water to preserve the green color, then squeeze well and chop finely. Sauté the finely chopped shallots and garlic in butter until translucent and mix with the savoy cabbage. Season with salt, pepper and nutmeg and mix with the veal sausage meat. Place the Black Forest ham on a sheet of cling film and spread with the savoy cabbage and sausage meat mixture. Season the guinea fowl breasts with salt and pepper, place on top of the sausage meat, then roll up.

Stretch out the strudel dough, drizzle with a little melted butter, place the guinea fowl breasts rolled in Black Forest ham on top and roll up in the strudel dough. Place on a baking tray lined with baking paper. Bake in the oven at 200° C for approx. 35 minutes. Cut the strudel open with an electric knife or a good serrated knife.

Photo: Protective Association of Black Forest Ham Producers
Recipe by Ludwig Bechter, Gasthaus Lamm, Bühl