Ease of preparation rating: Easy
Yield: 4-6 servings
Ingredients:
- 2 cups (470 ml) flour, plus 3 tablespoons (45 ml)
- 1 ½ cups (350 ml) buckwheat flour
- ½ teaspoon (2.5 ml) baking soda
- Salt and pepper
- 3 cups (710 ml) Italian beer
- 12 ounces (340 g) Valtellina Casera or Fontina cheese
- Vegetable oil, for deep-frying
- Sliced bresaolo or prosciutto, to garnish
- Arugula, to garnish
Method:
Add flour, buckwheat flour, and baking soda to a large bowl, season with salt and pepper, and whisk to combine.
Gradually add beer, while whisking continuously, until the batter has a thick, smooth consistency. Cover the batter and let rest at room temperature for 1 hour.
Heat oil in a large saucepan to 325-350 F (160-175 C).
Dice cheese into ½-inch (1.25 cm) cubes and toss with 3 tablespoons (45 ml) flour. Add cheese to bowl of batter in batches, stirring to coat fully. Fry coated cheese in batches (do not overcrowd) for 2-3 minutes, or until golden brown. Remove with a slotted spoon and drain on a paper-towel covered plate.
Serve with sliced bresaolo on a bed of arugula.
Buon appetito!