Recipe courtesy of Mario Batali
4 servings


  • 1 recipe strudel pastry
  • 1 cup walnuts, chopped roughly
  • 1/2 cup hazelnuts, chopped roughly
  • Zest of 1 lemon
  • Zest of 1 orange
  • 1/4 cup candied citron
  • 1/4 cup semi-sweet chocolate pieces, roughly chopped
  • 1/4 cup currants, soaked 1 hour in 1/2 cup Verduzzo wine
  • 2 eggs separated, yolks beaten until stiff
  • 1/4 cup sugar plus 3 tablespoons


Preheat oven to 375 degrees and grease a cookie sheet.

In a large mixing bowl, combine walnuts, hazelnuts, lemon zest, orange zest, candied citron, chocolate pieces, currants, soaking liquid and stir to combine. Add egg whites and 1/4 cup sugar and fold together. Roll pastry out to a 10 by 16-inch rectangle and position the longest side parallel to the work surface edge. Spoon the filling over the pastry evenly, leaving 2 inches uncovered at the north end. Roll the pastry up like a jelly roll from south to north so it appears to be a thick pipe. Make a circle of the pipe by attaching the two open ends like a wreath. Brush with beaten eggs yolks and sprinkle with remaining sugar. Place on cookie sheet and bake 50 minutes. Allow to cool before cutting. Serve with Verduzzo wine.


Classic Friulian Cake: Gubana

Recipe courtesy of Mario Batali

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