Puzzone di Moena cheese in a Saracen Flour Batter
Receipt offered by the Dolomites Cheese Route
Create a batter mix that is on the thick side by mixing a pint of milk with one egg, a shot glass of Trentino Grappa, 100g of white flour, 270g of Saracen flour and salt to taste.
Dip cubes of Puzzone di Moena cheese into the batter mix and plunge them into a pan of hot oil until they are golden coloured. Serve with a Val di Gresta cabbage salad.