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With an Italian Peppers Sauce


A packet of frozen pastry

250gm of white tagliatelle pasta

250gm of green tagliatelle pasta

A medium sized Mozzarella cheese

2 egg yolks

A couple of table spoons of Parmesan cheese

Half a litre of cooking cream

A teacup of milk

(Garlic if you wish)

A large pat of butter

A dash of salt and freshly ground black pepper

Ingredients for the Italian Peppers Sauce:

2- 3 medium sized red peppers

A tin of peeled tomatoes

A stick of celery

A medium sized finely chopped onion

50gm of Mascarpone

A couple of tablespoons of Extra Virgin Olive Oil

A dash of salt and freshly ground black pepper.


Cut the peppers in half, take out the seeds and stalk, put the halves on a piece of tin foil with the skin facing up and grill in the oven until the skin is slightly burnt and crackly.

Peel off the skin and chop into small pieces.

Place in a sauce pan the chopped celery, the chopped onion, the  olive oil and the peppers and cook over a medium heat until soft.

Now add the tinned tomatoes a dash of salt and pepper and continue cooking for a further 5 minutes.

Place  the mixture into a mixer and add the mascarpone.

Should the mixture be too thick add a little cooking cream or milk.

(A hint from Zia Mirella – if you are going to use it the next day,  add the extra cream or milk after you have heated it up.)

Ingredients for the Green Pea Sauce.

150g of fresh shelled green  peas ( A hint from Zia Mirella – frozen peas are just as good).

A small chopped  spring onion or chives

2 medium sized glasses of chicken broth

A cup of milk

A pat of butter  

A dash of salt and freshly ground black pepper.


Into a small saucepan place the butter, the chopped spring onion or chives and the peas adding half the chicken broth.

Cook gently over a medium heat for about 8-10 minutes. Add a little extra broth if it becomes too dry.

Preparing the Strudel:

Let the pastry defrost while you are preparing the sauces and the pasta.

Roll the pastry into a large square

Fill a large saucepan 3/4 full of water, bring it to the boil and throw in a good pinch of sea salt.

Gently add in the green and white tagliatelle and cook for only 2-3 minutes.

Drain the pasta and place it in a bowl with the chopped up pieces of mozzarella, the previously beaten up egg yolks , the parmesan, cream and the butter.

 Cover a third of the pastry square with the pasta mix, roll the pastry up and use a little milk to close the edges.

Pinch the joins in the pastry so it looks prettier.

Paste the top of the pastry with a little egg yolk , heat up the oven to 200° and allow 40 minutes cooking time.

Serve on a nice dish with either of the two sauces and a small bowl of extra parmesan cheese .

Sprinkle bits of cheese on top of the strudel for decoration

You can make the sauces a day before