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Roti canai

Here, we've made the dough in a food processor, but it's really quick and simple to do by hand as well. If the dough seems a little too wet just add a little more flour.

Sciatt


You'll need

100 gm buckwheat flour 175 ml Castello Red beer (see note) 20 ml grappa For deep-frying: canola oil 500 gm Bitto (see note) or Fontina, cut into 2cm cubes For dusting: seasoned plain flour To serve: Savoy cabbage, finely shredded (optional)

Method

  • 01
  • Place buckwheat flour in a bowl, then gradually whisk in beer and grappa, whisking until mixture forms a thick, smooth batter (adjust consistency with a little extra beer if necessary). Cover with plastic wrap and stand at room temperature to rest (1 hour).
  • 02
  • Preheat oil in a large saucepan to 180C. Working in batches, dust cheese cubes in seasoned flour, dip in batter and deep-fry, turning occasionally, until golden and crisp (1-2 minutes; be careful as hot oil will spit). Drain on absorbent paper and serve hot with Savoy cabbage.

Note "Sciatt is a dish typical of Valtellina. Valtellina is in the north of Lombardy on the border with Switzerland, and it's famous for buckwheat, which is very filling. Sciatt, in local dialect, means toad, because it's ugly. They take a piece of Bitto cheese, or Fontina, dip it in a light batter of buckwheat flour, grappa and a local red beer, and deep-fry it. It should be crusty outside and melted inside. We'd usually serve it with a salad of cabbage or radicchio, or as a stuzzichino on the bar. Very tasty." Castello Red beer is available from select bottle shops. If it's unavailable, substitute Peroni Red or another lager. Bitto, an alpine cheese from Lombardy, is made from a mixture of cow's milk and goat's milk. It's available from select Italian delicatessens and specialist cheese shops.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Apr 2012

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