1 hour and 20 minutes
- 1 lb buckwheat flour
- ¾ lb cornmeal
- 1 lb Valtelline Valley cheese
- 7 oz butter
- 12 cups water
20 minutes preparation + 1 hour cooking
Put the salted water into a pot and, off the heat, add 1/3 of the butter. Bring it to the boil, slowly pour in the yellow flour then the buckwheat one, stirring continuously and trying to amalgamate well to obtain a thick smooth mixture.
During cooking (an hour or so) add the remaining butter cut into pieces, then, when almost cooked, the breadcrumbs. A few minutes before taking off the heat, add the Valtelline Valley cheese, cut into chunks: the best thing would be using a matured cheese and a younger one, for example Talamona or Gerola cheese.
If you are using Bitto cheese, you can put a little less butter, keeping the proportion of 1/3 buckwheat flour, 1/3 Bitto cheese and 1/3 of butter. Give a final stir with the “tarel”(or a regular wooden spoon) then pour into the “balsa” (the traditional serving plate) before the cheese is completely melted.
It is generally served with salami and pickles.