Today we travel to Rome! Roman style artichokes with stems accompanied by a layer of Roman pecorino cheese fondue.

INGREDIENTS for 4 persons

  • Pecorino Romano cheese - 300 g
  • Milk - 500 ml
  • Pepper to taste
  • One egg yolk


  1. In a small saucepan, heat 500 ml whole milk, add 300 g grated pecorino romano and stir until the cheese melts.
  2. Once the cheese is nice and creamy, with the heat off, add an egg yolk and mix until evenly combined.
  3. Lay the artichokes alla romana with Belotti stem on the plate and sprinkle them with fondue.
  4. Decorate with a dusting of ground black pepper and enjoy!

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