🧀 Chisciöi with Lardo on a Bed of Savoy Cabbage | Traditional Valtellinese Recipe
A delicious variant of the classic Chisciöi from Tirano: these buckwheat fritters with Valtellina Casera DOP become even richer with the addition of slices of lardo served on a bed of dressed savoy cabbage 🥬🥓. A rustic and authentic dish, perfect to enjoy hot, as an appetizer or a main course.
📝 Ingredients for 4 people:
- 200 g of fine buckwheat flour
- 250 g of white flour 00
- 250 g of Valtellina Casera DOP (diced)
- 1 pinch of bicarbonate
- 1 shot glass of grappa
- 20 cl of beer
- Sparkling mineral water to taste
- Salt to taste
- Oil to taste (for frying)
- 100 g of thinly sliced lardo
- 100 g of savoy cabbage
👩🍳 Preparation:
👉 1. Preparing the dough:
- In a large bowl, pour in the two flours, beer, grappa, and enough sparkling mineral water.
- Add the diced Casera DOP cheese and a pinch of salt and bicarbonate.
- Mix well until you achieve a homogeneous and thick mixture.
- Cover and let it rest in the refrigerator for about 1 hour.
👉 2. Cooking the Chisciöi:
- Heat a non-stick pan with a little oil.
- Pour a spoonful of batter for each fritter (about 12 cm in diameter).
- Cook on both sides until golden brown.
- As soon as they are ready, dry the Chisciöi on absorbent paper, being careful not to let them cool down.
👉 3. Finishing the dish:
- Place a slice of lardo on top of each still-warm fritter, so that it softens slightly.
- Serve the Chisciöi on a bed of finely sliced savoy cabbage, dressed with an emulsion of extra virgin olive oil and vinegar.
- Optionally, add a grind of fresh pepper.
📚 Recipe taken from: Il ricettario Valtellina Casera DOP – Nessun segreto, tanto amore
👨🍳 Recipes curated by Chefs Andrea Tonola and Mauro Gavazzi
📷 Photo: Andrea Basci, CTCB archive – Graphics: Simona Nava and Nadia Braito
📷 The image of the dishes is purely indicative and does not necessarily correspond precisely to the recipe.
