Recipe Green pancakes with bitto fondue – Italian Cuisine

  • 350 g beets
  • 180 g fresh cream
  • 130 g flour 00
  • 80 g buckwheat flour
  • 80 g Bitto Dop cheese
  • 5 g fresh brewer's yeast
  • 1 egg
  • cornstarch
  • vinegar
  • peanut oil
  • sugar
  • salt
  • pepper

For the recipe some green pancakes with bitto fondue, clean the beets, boil them in water
salted for 5-6 minutes. Squeeze them and blend them, obtaining 180 g of puree.
Mixed 00 flour with buckwheat flour. Add the crumbled yeast and a pinch of sugar.
Add the puree and the egg and knead, adding a pinch of salt last. Mix until you get a thick batter. Cover it and let it rise for 1 hour and 30 minutes.
Cut the bitto in small pieces, pick it up
in a bowl with 1 teaspoon of cornstarch and cream and heat everything in a double boiler, until the cheese has melted. Add 1 tablespoon of vinegar, just before turning off.
Prepare the pancakes: take small portions from the batter with a spoon, dip them in hot oil and fry them for 1-2 minutes.
Drain them on kitchen paper. Serve with the bitto fondue.

Recipe: Giovanni Rota, Texts: Laura Forti; Photo: Riccardo Lettieri, Styling: Beatrice Prada

This recipe has already been read 146 times!

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page