Buckwheat fritters with artichokes, Casera DOP cheese and tomato sauce 🍽️🌿 | Creative recipe by chef Alessandro Bianucci
A recipe with a strong character that combines the rusticity of buckwheat with the delicacy of artichokes and the creaminess of Valtellina Casera DOP. These savory fritters are an original and tasty dish, perfect as a gourmet appetizer or an alternative main course.
The final touch? An aromatic tomato sauce and crispy spinach leaves that add color and texture to the dish. An idea by chef Alessandro Bianucci, who enhances the authentic flavors of Valtellina in a modern way. 🍅🧀
🛒 Ingredients for 4 people
For the fritters:
- 300 g of buckwheat flour
- 200 g of white flour
- 300 g of Valtellina Casera DOP cheese, in cubes
- 2 tablespoons of breadcrumbs
- 1 small glass of white wine
- Sparkling water, to taste
- A pinch of yeast
- Seed oil for frying
For the artichokes:
- 4 artichoke hearts, cleaned and cut into 8 wedges
- 500 ml of slightly salted water
- Juice of ½ lemon
For the sauce:
- 100 ml of tomato purée
- 1 clove of garlic
- 1 tablespoon of extra virgin olive oil
- Salt and pepper, to taste
For garnish:
- 16 fresh spinach leaves
👩🍳 Preparation
1. Prepare the artichokes
- Cook the artichoke hearts in salted water with lemon juice for 2 minutes.
- Let them cool in the liquid, then drain and dry on absorbent paper.
2. Prepare the batter
- In a bowl, combine the flours, adding sparkling water until you obtain a thick mixture.
- Fold in the cubed cheese, breadcrumbs, white wine, and a pinch of yeast.
- Let the batter rest in the refrigerator for about 20 minutes.
3. Fry the fritters
- Heat the oil in a deep pot.
- Add the artichokes to the batter.
- Using a spoon, take portions containing a cube of cheese and an artichoke wedge.
- Fry few fritters at a time, until puffed and golden.
- Drain on absorbent paper and keep warm.
4. Fry the spinach leaves
- Lower the temperature of the oil slightly and fry the spinach leaves for a few seconds, until crispy.
5. Prepare the sauce
- In a small saucepan, sauté the whole garlic with a tablespoon of oil.
- Add the tomato purée, salt and pepper, and boil for 2 minutes.
🍽️ Presentation
- Pour a spoonful of tomato sauce onto a deep plate.
- Arrange 8 fritters per person, alternating with crispy spinach leaves.
- Serve immediately, hot.
✨ A creative dish that blends Valtellinese tradition with contemporary style: irresistible for those who love experimenting in the kitchen!
The image of the dishes is purely indicative and may not necessarily correspond exactly to the recipe
📚 Recipe taken from Ricettario Valtellina Casera - Bitto - (ctcb.it)
👨🍳 Chef: Alessandro Bianucci
