Sciatt

To prepare sciatt, start by making the batter: be sure that all the liquid ingredients are thoroughly chilled, as recommended. Place the 00 and buckwheat flours in a bowl 1. Stir with a whisk to mix both flours together, add salt 2 and pepper 3.

Stir some more to obtain a homogeneous mixture 4; now add the beer 5 and almost all the water 6. Save a little water so that you can tweak the consistency of the batter and add some more if necessary later on.

Now add the grappa 7 and stir with the whisk to obtain a smooth and fluid batter (8-9). A glossy surface is the best way of telling whether the batter is good. Place it in the freezer to keep it nice and cold.

Now prepare the baby chicory: wash the leaves and dab with a sheet of absorbent kitchen paper and cut into very thin strips 10. Place the oil in a saucepan and heat to 340°F (170°C). In the meantime, prepare the Casera cheese: remove the crust 11 and cut it into 0.8-1 inch cubes 12.

Check the oil has reached the right temperature using a kitchen thermometer; remove the batter from the freezer and add the diced cheese 13; stir it into the batter using two spoons 14. Now use both spoons to remove a cube of cheese 15

and without draining too much batter, place it in the oil 16. Add another 4-5 cheese cubes 17 only, so that the temperature doesn't drop too much. Fry for around 50 seconds and turn them over occasionally so that they become golden all over 18.

Use a skimmer to drain the oil and place them on a tray lined with absorbent kitchen paper 19. Continue until all the sciatt are fried. Make a quick salad to serve with your sciatt. Prepare a vinaigrette by placing the vinegar and a pinch of salt in a bowl 20 and stirring with a whisk 21.

Add the oil 22 and stir with the whisk to obtain a stable emulsion 23. Finish with some pepper 24 and continue to stir.

Add the baby chicory and stir using two spoons 25. Add some baby chicory to each plate 26 and arrange the sciatt over it 27. Now serve, while still hot!