Osteria Pecora Nera
restaurant combines the tradition of
the local cuisine with some fresh touches of creativity. Everything, from
noodles to cakes, is an own production. Special dish: home-made tigelle
with cured meats.
V ia Solari 50
Loc. Tortiano di MONTECHIARUGOLO
all credit cards and ATM
20,00 - 24,00 open
also at noon during the weekends
Groundrice crÍpes with artichokes and
robiola au gratin
100 g riceflour,1 glass of tepid milk, 1 pinch
of salt, 3 eggs, butter for the cooking.
Besciamella (cheese creme): 30 g butter, 40 g groundrice, 4 dl milk,
nutmeg, 30 g grated Parmigiano-Reggiano
Filling: 4/5 artichokes, 1 robiola cheese, 1 tablespoon of grated Parmigiano-Reggiano,
1 clove of garlic, 4 tablespoons of oil.
Mix all the ingredients together. Warm up a pan and
cover with butter, by using 4 tablespoons for each crÍpe. Brown
both sides and turn them over with the special palette-knife. Prepare
the bechamel sauce and mix in the grated Parmigiano-Reggiano. Clean the
artichokes and cut them ‡ la julienne.
Let some garlic fry softly with the artichokes, add some salt and bring
them to the cooking by adding water if necessary. Let cool down, mix
in both robiola and Parmigiano-Reggiano cheese. Bake the crÍpes
au gratin for about 15 min.