Stricci di Antrodoco
Stricci di Antrodoco are delicate filled crêpes typical of Sabina in Lazio, a traditional dish that represents the genuine, humble cuisine of the region. Filled with cheese and dressed with a savory sauce, they embody the simplicity and authentic flavors of Roman mountain cooking from the Sibillini range.
Preparation
- 1
Prepare the crêpe batter by mixing eggs with flour, gradually adding water until you achieve a smooth, fluid consistency. Season with salt to taste and let rest for 15 minutes.
- 2
Heat a non-stick pan lightly coated with oil and pour in a ladle of batter, tilting the pan to spread it evenly. Cook for 1-2 minutes per side until golden and pliable.
- 3
Prepare the filling by mixing ricotta with grated pecorino, salt, and black pepper until you obtain a creamy, homogeneous mixture.
- 4
Spread a spoonful of filling on each crêpe, roll it gently, and arrange in an oil-coated baking dish.
- 5
Pour tomato sauce over the stricci, distributing it evenly, and finish with a dusting of grated pecorino.
- 6
Bake in a preheated 180°C oven for 15-20 minutes until the cheese on top is lightly golden and the sauce is hot and bubbling.
Chef's Tips
If the crêpe batter is too thick, thin it with a little lukewarm water. You can prepare the stricci in advance and bake them when ready to serve for a fresh result every time.