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Mrke: Principato di Lucedio
We choose traditional mills to produce maize-, buckwheat-, chickpeas-, chestnut- and rice flours, which are a peculiarity of the “Principato di Lucedio”. A wide and complete range, recommended for the preparation of Italian traditional dishes like pasta, polenta and cakes.
“Castellane” (pancakes) with leeks
Ingredients (serves 4): 120g Buckwheat Flour, 240g white flour, 4 eggs, milk, water, salt, 300g leeks, 100g cream, 50g butter, 1 clove of garlic, sage, 3 tablespoon grated cheese.
Preparation: Mix shortly both flours, the salt, the eggs and the water. Roll out the dough not to thin and cut it in 1cm large and 5cm long stings. Cook the sliced leeks in butter for 10 minutes with the garlic and the sage. Add the cream and let flavour develop for one more minute. Cook the Castellane in abundant salted water for 5 minutes, drain and add to the condiment with abundant grated cheese.
We choose traditional mills to produce maize-, buckwheat-, chickpeas-, chestnut- and rice flours, which are a peculiarity of the “Principato di Lucedio”. A wide and complete range, recommended for the preparation of Italian traditional dishes like pasta, polenta and cakes.
“Castellane” (pancakes) with leeks
Ingredients (serves 4): 120g Buckwheat Flour, 240g white flour, 4 eggs, milk, water, salt, 300g leeks, 100g cream, 50g butter, 1 clove of garlic, sage, 3 tablespoon grated cheese.
Preparation: Mix shortly both flours, the salt, the eggs and the water. Roll out the dough not to thin and cut it in 1cm large and 5cm long stings. Cook the sliced leeks in butter for 10 minutes with the garlic and the sage. Add the cream and let flavour develop for one more minute. Cook the Castellane in abundant salted water for 5 minutes, drain and add to the condiment with abundant grated cheese.
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