Yay that after 44 years, the grandfather Roman, not eat the cadregh !
got scared when I announced that I would have done the sciatt for dinner
I give the recipe because it is worth celebrating.
Sciatt (for 4 pp)
In a bowl, mix 300 g of buckwheat flour, 100 g of white flour, 1 cup brandy (I had not and I used a small glass of rum), a bit 'of salt. Then add water until a soft dough.
Size 300 g fontina cheese or similar space in cubes of about 1.5 cm per side. Immerse them in the batter and let rest for 30 '.
In a skillet, melt the lard or heat make the oil well. With a spoon take a well-cube covered with batter and drop it in boiling liquid. It sciatt fry until they are very colorful and Drain.
As a main course, lend themselves to be accompanied by a bed of spinach or Biedano, but also on chicory chopped and seasoned. Or use them for a meal finger. The
Buckwheat contains no gluten and it is winter!
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