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Recipe review

Tasty Toad

4.2/5 Fried cheesy beery-dough balls - Wow!!! Jerry, aka Chef (talk)

Servings:Serves 6
Calories per serving:430
Ready in:1 hour, 30 minutes
Prep. time:1 hour, 15 minutes
Cook time:15 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:23rd October 2012

Sciatt is a dish typical of Valtellina, Italy. In the local Valtellina dialect it means toad (becaue it is ugly).

Sciatt are round crispy dough balls made of buckwheat with a heart of melted cheese, served on a bed of chicory. The cheese is usually Bitto Valtellina cheese. Fontina cheese makes a good substitute.


Printable 🛒 shopping list & 👩‍🍳 method for this recipe


  1. Add the buckwheat flour to a bowl
  2. Add the grappa
  3. Gradually add the beer whilst whisking until you have a smooth thick batter with the consistency of thick whipped cream
  4. Cover and rest for 1 hour at room temperature
  5. Season the flour with salt and pepper
  6. Heat the oil to 180° C (350° F)
  7. In small batches, roll each piece of cheese in seasoned flour, dip into the batter and deep fry for about 2 minutes until they are crisp on the outside
  8. Drain on kitchen paper

Serving suggestions

Serve on a bed of finely sliced raddichio


Use Peroni Red beer or any lager as a substitute for Castello

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