Sunday Paper Recommends—Week of October 8, 2023

At The Sunday Paper, we often discover books, podcasts, films, and other works that move the needle and spark inspiring change. We hope these suggestions—plus this new recipe—open your heart and mind and encourage you to come together for meaningful conversations.

What We're Watching

In Flora and Son, an unexpected beauty of a movie, Flora (played by Eve Hewson) is a down-and-out young mother feeling somewhat confused and sad about life. That is, until she finds a tossed-out old guitar, foists it over her shoulder, and learns to play. What unfolds is a story of unexpected friendship, life learnings, and undeniable bonds. We will watch this movie over and over.

What We're Looking At

Now is the time the symphony of colorful leaves explodes in New England and worldwide, inspiring droves of people to travel to see the foliage. But what if you cannot make the trip? Thankfully, there are beautiful photos online to feast your eyes. We love this spread from House Beautiful that offers stunning images of vibrant trees in New Hampshire, Norway, and beyond.

What We're Reading

Renowned psychiatrist and best-selling author Dr. Norman Rosenthal is the pioneer on seasonal affective disorder. In his new book, Defeating SAD, Dr. Rosenthal offers an accessible, actionable guide to navigating and overcoming this far-too-common issue linked to the changing seasons. His work offers a light-filled path, whether you struggle with the winter blues or general seasonal malaise.

What We're Making

STRUDEL DI CAROTE E ZUCCHINE
Carrot and Zucchini Strudel

This is the Italian version of the classic Austrian strudel dish with apples, raisins, and cinnamon. This regional recipe substitutes vegetables for the fruit, and the result is both healthy and delicious.

Serves 8

Heat the oil with 1 clove garlic in a large, nonstick frying pan over medium heat. Add the zucchini slices, and season with 1⁄4 teaspoon salt and 1⁄4 teaspoon pepper. Stir well and cook for 5 minutes until the zucchini begins to brown. Add the broth, cover with a lid, reduce the heat to medium-low, and cook for 5 minutes more, or until zucchini is fork tender. Do not overcook.

Use a slotted spoon to remove the zucchini and place on paper towels to soak up excess liquid. Set aside to cool.

Put the carrot slices into a heavy saucepan along with the butter, 1 clove garlic, 1⁄4 teaspoon salt, 1⁄4 teaspoon pepper, sugar, and 1⁄2 cup water. Cover and cook over medium heat for about 10 minutes, or until the carrots are tender. Remove from heat and set aside to cool.

Preheat the oven to 375 degrees F.

On a floured board or countertop, roll the pastry dough out into a 10 x 15- inch rectangle.

Line a baking sheet with parchment paper and turn the baking sheet vertical. Place the pastry on the baking sheet. Cover the center length of the pastry (leaving about 2 inches of pastry at the top and bottom, 2 inches from the right and about 4 inches from the left) with a layer of fontina, half of the carrots, and half of the Gruyere and Gorgonzola. Cover the cheeses with the zucchini and sprinkle with the remaining Gruyere and Gorgonzola. Cover with the remaining carrots and sprinkle with Parmigiano-Reggiano cheese.

Fold the pastry dough over the filling, pinching the sides together to seal well. Fold the ends together also and pinch to close. Dilute the beaten egg yolk with 1 teaspoon water and brush over the top of the strudel.

Bake for 45 minutes, or until golden brown. Remove from oven, transfer to a serving dish, and serve hot, cut into slices.

INGREDIENTS

2 tablespoons extra virgin olive oil
2 cloves garlic, divided
1⁄2 pound (about 2 to 3) baby zucchini, cut into 1⁄4-inch rounds
1⁄2 teaspoon salt, divided
1⁄2 teaspoon black pepper, divided
1⁄3 cup vegetable broth
3⁄4 pound carrots (about 3 medium), peeled and cut into 1⁄4 inch rounds
2 tablespoons unsalted butter
1 teaspoon sugar
9 ounces frozen pastry dough, thawed
1 ounce fontina cheese, thinly sliced
1 cup coarsely-grated Gruyere
1⁄2 cup crumbled Gorgonzola
2 tablespoons grated Parmigiano-Reggiano cheese
1 egg yolk

Susan Gravely is the Founder and CEO of VIETRI, a lifestyle brand offering handcrafted Italian tabletop and home and garden accessories. You can buy your copy of Italy on a Plate here.