Di: Christian Frapolli
Miscelare le due farine con un pizzico di sale e amalgamare aggiungendo acqua poco per volta sino ad ottenere una pastella omogenea ma non troppo liquida. Solo alla fine, aggiungere 1 bicchierino di grappa.
Coprire con della pellicola e lasciare riposare per 1 ora in frigorifero.
Trascorso il tempo, aggiungere alla pastella la formaggella tagliata a dadini e amalgamare.
Scaldare una padella antiaderente con un poco di burro e, quando sarà ben calda, versarvi un mestolo di composto per volta, formando dei dischetti di circa 8 cm di diametro.
Cuocere per 3/4 minuti circa per parte, fino a quando i dischetti risulteranno dorati.
Servire caldi accompagnando con del radicchio o della cicoria.
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