Crostada di riso, asparagi e guanicale

Crostada di riso, asparagi e guanicale


Portions: 6-8

For the base:

  • 250 g of Carnaroli rice
  • 100 g of butter
  • 80 g of grated Gran Padano cheese
  • 1 egg white
  • Zest of one lemon
  • Bread Crumbs
  • Salt
  • Pepper


For the cover:

  • 200 g of cream
  • 50 g of milk
  • 3 eggs
  • 30 g of butter
  • Grana Padano cut into thin slices
  • 12 green asparaguses
  • 80 g of guanciale cut in thin slices


  1. Start by boiling the rice for 12 minutes. Drain the rice and garnish with 70 g of butter, add the grated grana padano and the egg white, salt and pepper
  2. Butter and cover the bottom of a mold (about 24cm in diameter) with parchment paper.
  3. Transfer the rice to the mold and cook for 20 minutes at 350F
  4. Meanwhile, boil the asparagus for 3 minutes. Drain and cut into pieces, season with 30 g of butter and salt lightly. Remove the crumble from the oven and let it rest.
  5. Beat the eggs, stir in the milk and the cream. Pour the cream over the crust, garnish with the asparagus and the Grana Padano shavings. Return to the oven for about 15-20 minutes. Remove and let stand.

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Ospitalità Italiana is an official certification from Unioncamere, Italy’s federation of local Chambers of Commerce and Industry, that tells you that the food you are enjoying is unquestionably Italian: products are authentic, ingredients genuine and recipes true to the thousand year history of Italian cuisine.

Canada is home to some leading Italian Chefs. Passionate and innovative, many have refined their skills and advanced their knowledge directly in Italy. In addition, Montréal boasts a fabulous cooking school ITHQ where young aspiring chefs learn Italian technic and Italian traditional recipes from the masters.

So the next time you make reservations for an Italian dinner in a Montreal restaurant, ask if they’ve received the Ospitalità Italiana seal of approval. You will enjoy the true Italian taste.