A delicious and surprising recipe that blends rustic and sweet flavors in an irresistible embrace: these fried treats with a heart of Valtellina Casera DOP, drizzled with warm wildflower honey and dusted with powdered sugar, are perfect to serve as an original dessert or for a special snack. ✨
A fragrant dough with citrus and grappa encloses the typical cheese of Valtellina, which becomes stringy and flavorful during cooking. A true explosion of contrasts: sweet, salty, crunchy, and creamy, in one bite! 🍊🔥
🛒 Ingredients for 4 people
- 250 g of white flour
- 30 g of sugar
- 30 g of butter
- 40 g of egg yolk
- 100 g of Valtellina Casera DOP (without the rind)
- Juice and grated zest of 1 lemon
- Juice and grated zest of 1 orange
- 2.5 g of salt
- 1 shot glass of grappa
- 4 tablespoons of wildflower honey
- Powdered sugar to taste
- Peanut oil for frying
👩🍳 Preparation
- In a bowl, mix flour, soft butter, sugar, egg yolks, grappa, juice, and grated zest of lemon and orange.
- Adjust with salt and knead vigorously until obtaining a smooth and homogeneous mixture.
- Cover with a cloth and let rest for 30 minutes.
- Meanwhile, slice the Valtellina Casera DOP into thin slices, removing the rind.
- Roll out the dough into a thin sheet and cut out discs 9-10 cm in diameter.
- Lightly brush the base with water, place the cheese in the center and close by overlapping another disc, sealing the edges well to prevent leaks during cooking.
- Fry in hot peanut oil (170-180°C) until golden.
- Drain on paper towels and arrange on serving plates.
- Drizzle the treats with warm wildflower honey and finish with a dusting of powdered sugar.
✨ An elegant dessert with a stringy heart, perfect for those who love to experiment with the flavors of tradition!
The image of the dishes is purely indicative and may not necessarily correspond exactly to the recipe
📚 Recipe taken from "Il ricettario Valtellina Casera DOP: nessun segreto, tanto amore"
👨🍳 By chefs Andrea Tonola and Mauro Gavazzi
📸 Photo: Andrea Basci, CTCB archive
🎨 Graphics: Simona Nava and Nadia Braito
