The Vastedda della Valle del Belìce is immediately recognizable due to its characteristic bun shape and ivory colour. Its delicate flavor can be enhanced by accompanying it with mediterranean essences.
into the kitchen goes well with all the dishes of the Mediterranean gastronomic culture.
For finer palate, is excellent even when eaten alone or served with seasonal salad, especially when tasted along with a good glass of red wine.
The Vastedda della Valle del Belìce is an excellent source of nutrients, especially protein, fat-soluble vitamins and minerals.
its particular production technique generates a washout of the fat during the spinning process and, with same weight, provides an increase of the contained proteins. This also leads a lightest cheese and easier to digest.
Sciatt alla Vastedda del Belìce dop
Ingredients: Vastedda, flour, brandy, carbonated water, yeast, red chicory, misticanza romana, oil, vinegar, salt
Beat a batter with flour, yeast, brandy and lots of sparkling mineral water, obtaining a creamy but dense.
Heat the oil in a large pot, meanwhile cut the Vastedda into cubes of 2 cm. With hot oil, we dip a Vastedda piece at a time into the batter using a spoon.
Then, soak the whole piece in hot oil, trying to smooth a little dough making the tail of the tadpole.
Bring each pancake to swell and golden brown, then drain them in a colander. We cover a plate with chopped radicchio and misticanza, salt and vinegar. Finally, put the drained pancakes over.
Vastedda alla Caterina
Ingredients: Vastedda, basil, tomato, capers, olive oil, vinegar and salt.
Cut in slices the Vastedda and tomatoes. Chop the basil and desalinate the capers under running water.
Arrange on a plate all the ingredients and dress with olive oil, vinegar and a pinch of salt.
Swordfish with Vastedda del Belìce
Proposed by Leon d'Oro Restaurant
Ingredients: Vastedda, swordfish steak, breadcrumbs, tomatoes, oregano, olive oil, salt.
Saute the swordfish steak in a pan, along with chopped tomatoes, extra virgin olive oil and salt..
take away the swordfish steak from the heat, cover with a thin coat of toasted breadcrumbs and a few slices of Vastedda de Belice, put in the pan and let it melt for a few minutes
Finally, add a little oregano and serve on a wide plate.
Ingredients: Vastedda, tomato, potatoes, onions, sausage, oregano.
Knead pizza dough and roll it over.
Season pizza by using the above ingredients, including the pieces of Vastedda Belice.
Bake it and bring to melt the vastedda.
Flavored Bread (pani cunzatu)
Ingredients: Vastedda, bread, tomatoes, olive oil, oregano, basil.
After cutting half the bread, drizzle with extra virgin olive oil, salt, oregano and some salted anchovy fillet.
Finally, lay over the slices of Vastedda Belice and small tomato cubes .