posted by Cissy 12-03-101 8:02 AM
Asparagus, Brie Cheese and Prosciutto Strudel
Recipe provided by Cotogno & Biernacki
2/3 cup whole-milk ricotta cheese (about 6 oz.)
1/4 cup S. Anderson Chardonnay
1 lb. medium asparagus, trimmed and peeled
4 oz. mild brie cheese
1 lg. egg yolk
3 Tblsp. minced fresh chives
salt and freshly ground pepper
8 sheets phyllo dough
6 Tblsp. melted unsalted butter (for brushing)
6 thin slices of prosciutto (about 3 oz.)
Set a strainer over a large bowl and line it with a double layer of dampened cheesecloth. Spoon the ricotta cheese into the strainer and let it drain for 30 minutes.
Bring a large skillet of salted water to a boil. Add the asparagus and cook until just tender, 2 to 3 minutes. Drain well, pat dry with paper towels and let cool.
In a medium bowl, Combine the drained ricotta, brie cheese, egg yolk, S. Anderson Chardonnay and chives, and mix with a spoon until smooth. Season with 1/2 teaspoon each of salt and pepper.
Preheat the oven to 400°.
Lay 1 sheet of phyllo on a work surface, short end toward you. Keep the remaining phyllo covered with a damp towel. Brush the phyllo sheet lightly with some of the melted butter. Lay another sheet on top and brush with more melted butter. Repeat with 2 more phyllo sheets.
Lay 2 prosciutto slices, overlapping slightly, horizontally across the lower quarter of the phyllo; leave a 1 1/2" margin on both sides and the bottom edge. Spread half of the cheese mixture evenly over the prosciutto. Arrange half the asparagus stalks crosswise on top of the cheese, trimming the ends if necessary. Fold in the sides and bottom edge of the phyllo over the filling, then roll up the strudel from the short end. Place it seam side down on an ungreased baking sheet. Repeat with the remaining ingredients to make a second strudel. Brush the strudels with more melted butter and cut several 1/2" vents in the top of each.
Bake the strudels for about 25 minutes, or until golden brown all over and heated through. Using 1 or 2 metal spatulas, transfer the strudels to a wire rack and let cool for 10 minutes. Using a serrated knife, cut each strudel into four slices and serve warm.