Sciatt

Prepare the sciatt by making the batter, using the liquid ingredients well cold as indicated. Combine 00 flour and buckwheat flour in a bowl and whisk to mix the two flours, add salt and pepper. Mix again to obtain a homogeneous mixture, and then pour the beer, and almost all the water. Keep a little water aside so that you can adjust the consistency of the batter, and in case you add it later.

Then add the grappa and mix with a whisk until the batter is smooth and fluid. To understand if the batter is well made it must be shiny on the surface. Set aside in the freezer to keep it cool. Now take care of the chicory. Wash the leaves and dab them with a sheet of absorbent paper, then cut them into extra thin strips. Pour the oil into a pan and heat it until it reaches a temperature of 170°. In the meantime, clean the cheese from the outer peel and cut it into cubes of about 2-2.5 cm. Make sure that the oil has reached temperature using a kitchen thermometer, then take the batter from the freezer and dip the cheese cubes inside, then using two spoons stir to incorporate them into the batter. At this point, using the two spoons, take a cube and without draining it too much from the batter, dip it in the oil. Continue in this way until you dip 4-5 cubes, so as not to lower the temperature too much. Allow frying for about 50 seconds, turning them occasionally until evenly browned. At this point, using a skimmer, drain them from the oil and transfer them to a tray where you have placed a sheet of absorbent paper. Continue in this way until all the sciatt are fried. To serve your sciatt, make a quick salad. Prepare the vinaigrette by pouring in a bowl the vinegar, a pinch of salt and mix with a whisk. Add the oil and whisk until a stable emulsion is obtained. Finish with pepper and continue mixing. Pour the chicory inside and with mix everything. Place a little bit of chicory on each plate and lay the sciatt on top. Serve them hot.