Recipes

Street Food

Strisciatt

Ingredients

  • 100 g buckwheat flour
  • 1 egg
  • 250 ml whole milk (plus a little extra if needed for the fondue)
  • Butter, as needed (for greasing the pan)
  • Salt, to taste
  • 8 slices of Bresaola della Valtellina PGI
  • 200 g Valtellina Casera PDO cheese
  • 1 teaspoon cornstarch (optional, to thicken the fondue)
  • 2 Valtellina apples (such as Renetta or Golden)
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon brown sugar
  • A pinch of salt
  • 100 g rice flour (or all-purpose flour, for the tempura batter)
  • 150 ml ice-cold sparkling water
  • 1 egg yolk (optional, to enrich the batter)
  • Vegetable oil for frying