Sciàtt

• 180 g buckwheat flour
• 120 g plain flour
• salt

Mix together the two types of flour, a pinch of salt, the beer, grappa and enough water to make a smooth batter. Leave to rest in the refrigerator for a few hours.

Cut the Scimud into cubes, dip into the batter and fry in hot oil. Scoop out and drain on paper towels to remove excess oil.

Clean and wash the dandelion greens, dry and thinly slice. Arrange on a serving dish, top wi