Typical antipasto of buckwheat and Casera cheese
Sciatt is a typical dish of the local cuisine: small, savoury cheese cubes covered in a buckwheat batter and fried in plenty of hot oil. In Valtellinese dialect sciatt means “toad”. The name probably derives from the bloated shape, amber colour and the curls of batter, similar to legs, that form around the fritter in the cooking phase. A speciality that invites sharing and fun in good company, above all if combined with a good red wine from the Valtellina.
Read more Ingredients for 4 people:
300 g of buckwheat flour
200 g of white flour
300 g of Valtellina Casera DOP cheese
1 small glass of grappa or bicarbonate
sparkling water, oil for frying
chicory to accompany the sciatt
Preparation
Mix the two flours in a bowl, add the grappa, mix the whole thing with a whisk and finally pour in the sparkling water slowly. The mix obtained in this way must be soft and homogeneous, but not too liquid. Add the grappa or the bicarbonate, then cover the batter with some film and leave to rest for 30 minutes in the refrigerator. Cut the Valtellina Casera DOP cheese into little cubes with dimensions of around 2 cm. Once the rest time is over, bring the oil to the boil in a large pot and slowly drop the cheese cubes covered in batter in - one at a time - and, once golden brown, lift them out of the oil and allow them to dry on absorbent paper. Serve very warm, accompanied by the typical "seasoned cicorino”.
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