‘Sciatts Valtellinesi’ Provolone ValPadano PDO Fritters

Method

1

In a large bowl, mix the flours well, then add salt and pepper. Add beer, water and grappa and stir well to combine until a batter is formed.

2

For the salad, place the radicchio into a large bowl, toss with salt, pepper, extra virgin olive oil and saba. Add hazelnuts and mix. Set aside.

3

Heat cooking oil to 170°C.

4

Dust the cheese pieces in buckwheat flour.

5

Add the cheese to the batter and stir well until each cheese piece is well coated. Using a tablespoon, scoop a piece of battered cheese and drop it gently into the frying oil. Don’t cook too many pieces of cheese at once.

6

Cook for 3-4 minutes or until golden. Drain and place on a paper towel. Serve with the radicchio salad.

Prep Time45 minsYields4 Servings

Join Chef Luca and cook this delicious recipe from his TV show Luca's Key Ingredient on Channel 10!

CategoryDifficultyIntermediate
 

Ingredients

 150 g ‘00’ flour or plain flour
 100 g Buckwheat flour
 15 g Salt
 1 Pinch of ground black pepper
 250 ml Beer (COLD)
 70 ml Cold sparkling water (COLD)
 20 g Grappa (optional)
 1 l Oil, for frying
 200 g Provolone ValPadano PDO, ‘Mild’, cut into 1-2 cm cubes
 ½ Radicchio, leaves washed and roughly chopped
 30 g Toasted hazelnuts, roughly chopped
Dressing
 80 ml Extra virgin olive oil
 20 ml Saba (mosto Cotto) or Aged Balsamic Vinegar

Ingredients

 150 g ‘00’ flour or plain flour
 100 g Buckwheat flour
 15 g Salt
 1 Pinch of ground black pepper
 250 ml Beer (COLD)
 70 ml Cold sparkling water (COLD)
 20 g Grappa (optional)
 1 l Oil, for frying
 200 g Provolone ValPadano PDO, ‘Mild’, cut into 1-2 cm cubes
 ½ Radicchio, leaves washed and roughly chopped
 30 g Toasted hazelnuts, roughly chopped
Dressing
 80 ml Extra virgin olive oil
 20 ml Saba (mosto Cotto) or Aged Balsamic Vinegar
‘Sciatts Valtellinesi’ Provolone ValPadano PDO Fritters
IngredientsDirections