For Saturdays market, I made more biscotti and strudel. During the Mercado non Mercado, many people asked me what was in the cookies. Someone how recipe morphed to include the following ingredients: farina, zucchero, uova, cioccolato, amore… And hence the biscotti got their new name; Biscotti di Amore. Simona, being the genius she is, found a heart shaped cookie cutter, and the cookies took a wonderful new form.
After the cookies, it was studel time. So at long last, ladies and gents, here comes the strudel recipe. It’s extremely easy and extremely delicious.
Strudel con Mele, Albiocche, e Prugna (Strudel with Apples, Apricots, and Plum)
For the dough:
500 g flour
pinch of salt
200 ml water
4 big spoonfuls of olive oil
For the filling:
2 jars of apple preserves
1 jar of plum preserves
1/2 cup of rehydrated chopped apricots
Note: The apple and plum preserves are made by Simona, so you could use jarred plum preserves, and you could create something similar to the apple preserves by cooking chopped apples, cinnamon, and sugar on the stovetop until the apples are cooked.
Preheat oven to 200 degrees C. Combine the dry ingredients and mix. Slowly knead in the eggs, followed by the olive oil, followed by the water. If needed, use more water or flour to create a firm, not sticky dough with a smooth consistency. Allow dough to set for about a half hour. Prepare the filling by mixing together the preserves or cooking the apples on the stovetop and adding the other ingredients. Break the dough into four peices. Take one, and roll it into a square shape about 12 inches long and 8 inches wide on a floured surface. Flip dough onto a towel, and then place the towel dough side up. Spread a quarter of the filling on the dough, and then use the towl to assist in folding the dough over. Your first fold over should be about 2 inches of dough.
Once the entire dough is folded, softly press the ends of the dough together, and then use a fork to make a nice pattern in the dough.
Place studel on a baking sheet over in parchment paper, and repeat. In the end you should have 4 strudel. Bake for approximately 30 minutes, but it may be a bit more or less, keep an eye on these babies. They might explode, but thats okay!
When the crust is a golden brown, remove from oven and place on a rack to cool. Once cool (or not blazing hot from the oven) and coccolarsi, or reward yourself by slicing yourself a peice. Buon Appetito!
Saturday, when I decided I would be heading to Lisbon, Claudia had a nice day at the market and then spending the afternoon with Serafino and Sirio on the terrace and then at the park.
At the park, I pushed Serafino on the sleep, and taught him how to say “Ay Ay Ay”, which is what I would say to him anytime I was frustrated. Like when he would throw flour on the ground. After awhile, he got sleepy and curled up in my lap and fell asleep. That moment may have been one of the highlights of my trip. Swinging in the sun with a child that wont sit still or be quiet asleep in my arms. You can call me the baby whisperer.
Before leaving, I went around and took pictures of the baby animals, saying goodbye, because when I get back they will be grown up animals.
I cried leaving the Rubino house, because I’m super emotional and I get attached to people really easily. It makes me think that in future helpx/WOOFF type situations, I should stay as long as I did with them, because I become an emotional mess. But ulitmately living with them was a wonderful experience. I have this beautiful Italian family that I can visit whenever I’d like. I can’t thank Michele and Simona enough for letting me have this amazing, eye opening, soul searching experience in their home!