Sciatt

Preparació prèvia

Llista d’ingredients

Elaboració

Pas a pas

1. 1

   In a large bowl, whisk together the buckwheat flour, all-purpose flour, and baking powder.

   Uns 2 min

2. 2

   Gradually add the beer and grappa (if using) to the flour mixture, whisking constantly to form a smooth batter. It should be thick but pourable.

   Uns 3 min

   Nota de cuina: Ensure there are no lumps in the batter for a smooth fritter.

3. 3

   Stir in the salt and set the batter aside.

   Uns 1 min

4. 4

   Heat the vegetable oil in a deep, heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 170-180°C (340-350°F).

   Uns 5 min

   Nota de cuina: Use a kitchen thermometer to ensure the oil is at the correct temperature for even cooking.

5. 5

   Dip each cheese cube into the batter, ensuring it is fully coated.

   Uns 5 min

   Nota de cuina: Use a fork or skewer to help dip and retrieve the cheese from the batter.

6. 6

   Carefully drop the battered cheese cubes into the hot oil, frying a few at a time to avoid overcrowding the pot.

   Nota de cuina: Overcrowding the pot will lower the oil temperature and result in soggy fritters.

7. 7

   Fry the sciatt for 2-3 minutes, turning occasionally, until they are golden brown and puffed up.

   Uns 3 min

   Nota de cuina: The cheese inside should be melted and gooey.

8. 8

   Remove the sciatt from the oil with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.

   Uns 1 min

9. 9

   Serve immediately, garnished with freshly ground black pepper if desired.

   Nota de cuina: Sciatt are best enjoyed hot when the cheese is still perfectly melted.