Rice and Pasta dishes
Ingredients for 4 people
200 g of Robiola Osella
300 g of cooked chard
2or 3 sheets of fresh egg pasta
4 spoons of grated Parmesan
Cubed smoky bacon
Salt and pepper
Chop up the boiled chard and toss in a pan with butter; leave it to cool and season with Parmesan cheese, salt, pepper and nutmeg, adding the egg and Roiola Osella, mixing everything thoroughly.
Cook the pasta sheets for 2-3 minutes in boiling salted water. Drain and dry.
Spread the pasta sheets on the table: spread the mixture over the surface, roll the sheets up tightly and use a sharp knife to cut 2-3 cm wide wheels, arranging them in a baking tray lined with baking paper.
Sprinkle over the cheese and add the cubed bacon; then bake in the oven at 170°C for 25-30 minutes.