Sciatt alla Vastedda del Belìce dop
Ingredients: Vastedda, flour, grappa, carbonated water, brewer's yeast, red radicchio, Roman salad, oil, vinegar, salt
Prepare a batter with the flour, yeast, grappa and lots of sparkling mineral water, in order to obtain a creamy but dense mixture.
Heat the oil in a large pot, meanwhile cut the Vastedda into 2 cm cubes. When the oil is hot, dip one diced Vastedda at time into the batter by means of a spoon.
Dip everything in the boiling oil, trying to smudge a bit of dough like a tadpole's tail.
Wait for each pancake to swell and take on a nice golden color, then drain them in a colander.
Cover a serving dish with chopped red radicchio and seasoned with the mixed salad, oil, salt and vinegar. Finally, lay the drained pancakes on top.