Formaggio bitto fritto con sesamo

Ingredients
  • 1 cup unbleached all-purpose flour
  • 3 large eggs
  • 1 cup coarse plain white breadcrumbs
  • 2 tablespoons sesame seeds
  • 1 pound Bite cheese, cut into 24 rectangular pieces about ½ inch thick and 1¼ -x-1¾ inches
  • About 1½ cups extra-virgin olive oil
  Instructions Place flour in a shallow bowl. In a second bowl, lightly beat eggs. On a large plate, stir together breadcrumbs and sesame seeds; spread out mixture. Lightly flour cheese; dip in egg, shaking off excess egg, then firmly press into breadcrumbs to coat all sides. Heat about 1 inch oil to 355° in a small saucepan over medium-high heat. In batches of 3 or 4, leaving enough room to flip cheese, fry cheese until golden on all sides and starting to melt, 2 minutes total (reduce heat, if necessary, to maintain temperature). Using a slotted spoon, transfer to paper towels to drain. Serve warm.
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Lasagne di spinaci con melanzane grigliate, salsiccia e formaggio bitto

In the Sondrio dialect, “sciatt” means toad, but, once served on the table, the term refers to the cheese buckwheat pancakes, and it is not randomly used: these delicious morsels, in fact, resemble to little toads due to the central swelling typical of their shape. They represent a dish of the traditional rural cuisine in Valtellina, and, for this reason, there are many versions created by local habits and imagination in the kitchen. The sciatt are typically eaten with green salad, especially the “cicorino” of the local garden, cut in thin slices and dressed with vinegar. These pancakes, eaten warm, are an unforgettable delicacy, ideal as hors d’oeuvre or second course. Ingredients 200 g buckwheat flour, 100 g white flour, water, 2 spoonfuls of grappa, 250 g Casera or Bite cheese, oil, vinegar, salt, chicory or any type of salad. Preparation Mix the flour, the grappa and salt in a bowl, then add water till you obtain a medium-soft dough. Dice the Casera/Bitto in pieces of 2-centimetre sides, and dip them in the batter. Let it rest for two hours. Take one cheese cube at time with a spoon, properly covered with the dough, and drop it in the boiling-hot oil, make the sciatt turn brown and drain them. Serve them on the finely-sliced chicory/salad dressed with oil, vinegar and salt.
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Gnocchi di verdura con fonduta formaggio bitto

These gnocchi have a particular flavour, the main ingredient is the potato, of course, but the other vegetables make them taste really savoury and hard wheat flour gives them a good consistency. The fonduta is simply gorgeous, especially if you savour it when hot and use bitto cheese. Serves 2 – 3 people   Ingredients: 350gr (1.6cup -12.8oz) potatoes* – 100gr (½cup-3.5oz) carrots* – 30gr (0.125cup – 1oz) onion – 20gr (0.1cup – 0.8oz) celery – 150gr (0.7cup – 5.6oz) hard wheat flour – 1 egg yolk. * without the skin For the fonduta: 70gr (0.3cup – 2.4oz) bitto cheese – ½ glass of milk – 2tbs whipped cream. Steam potatoes with carrots, onion and celery. Smash potatoes, then crush the other vegetables and mix all together. Cool down, add egg yolk and flour little by little. Knead and eventually add some more flour, till you’ll get a smooth and non-sticky dough. Take a small quantity and, on a floured surface, form a stick thick as a finger, and cut it into pieces of 2cm (0.8inch). After that, using a fork with the prongs facing upwards, press the fork down on to one side of each gnocco (singular of gnocchi) so that it leaves a row of ridges on each one (or you can use the appropriate tool). The ridges are there to absorb the sauce effectively. Place them on a floured tray and continue till you finish all the dough. Now prapare the fonduta. Melt in a saucepan at very low heat bitto cheese cut into pieces with milk, stirring often. When done, add cream. To cook the gnocchi, bring a large pan of water to a simmer, then add salt and drop the gnocchi. When they will start to float to the surface they’re ready. Remove them with a draining spoon and transfer them directly into the dishes. Pour the fonduta and serve immediately.  
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Polenta Valtellinese

This traditional dish of the Valtellina is one of the most popular in all mountain locations in Lombardy. In addition, when served warm and stringy, it is ideal with sausages, cote chino (Italian pork sausage), mixed mushrooms and onions, depending on the recipes. The peculiarity of the polenta Taranga, which makes it different from the other types of polenta, resides in the buckwheat: the traditional yellow flour is mixed to the brown buckwheat flour, creating a unique flavour. The polenta Taragna of the Valtellina, distinguishes itself for the cheese used: the Bitto and Casera. Ingredients 250 g di butter, 100g di yellow flour, 500 g buckwheat flour, 250 g Bitto cheese, salt, water. Preparation Pour about 2 litres of water into a pot and make it boil. Sprinkle the two types of flour, mixed beforehand, and cook, stirring for about an hour. Add crumbled butter and cook for 10 more minutes. Add the finely-sliced cheese and stir well for a couple of minutes, till the cheese melts. Then pour the polenta on the wooden chopping board and serve. Time an hour and a half. Difficulty:   medium
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Risotto con bresaola e valtellina casera

4 servings *Note: Valtellina Casera cheese can be found at local gourmet shops.  

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons finely chopped white onion
  • 1⅓ cups rice
  • ⅓ cup dry white wine
  • 5 cups homemade or lower sodium chicken broth, heated to a simmer
  • 7 ounces Valtellina Casera, cut into small pieces*
  • 3½ ounces thinly sliced bresaola, cut into thin strips
  • 1 tablespoon finely chopped flat-leaf parsley
  • 1 teaspoon finely chopped fresh marjoram
 

Instructions

Heat oil in a medium saucepan over medium-low heat. Add onion and cook, stirring constantly, until softened, 5 to 7 minutes. Add rice and cook, stirring constantly, until rice is translucent, about 5minutes. Add wine and cook, stirring, until mostly absorbed, 1 to 2 minutes. Add 1 cup broth and cook, stirring constantly, until mostly absorbed, 5 to 7 minutes. Add ½ cup broth and cook, stirring, until mostly absorbed. Continue adding broth by ½ cupfuls, stirring constantly, until risotto is tender yet still slightly firm to the bite. Remove risotto from heat, add ¼ cup broth (you may have broth left over) and Casera cheese; stir to combine. Season risotto to taste with salt if needed. Serve immediately, sprinkled with bresaola, parsley and marjoram.
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