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{{#seo:
|title=Sciatt a cheese recipe
|titlemode=replace
|keywords=#sciatt #cheese #fontinacheese #grappa #buckwheatflour #flour #batter #dough #deepfried #beer #bittovaltellinacheese
|hashtagrev=032020
|description=Sciatt is a dish typical of Valtellina, Italy
}}

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|dough]] balls made of [[Buckwheat|buckwheat]] with a heart of melted [[Cheese|cheese]], served on a bed of [[Chicory|chicory]]. The [[Cheese|cheese]] is usually [[Bitto Valtellina cheese]]. [[Fontina cheese]] makes a good substitute.
{{recipesummary
|TotalCalories = 2584
|PortionCalories = 430
|DatePublished=23rd October 2012
|Author=Chef
|ImageComment =
|Servings = Serves 6
|Difficulty = 2
|TotalTime = 1 hour, 30 minutes
|PrepTime = 1 hour, 15 minutes
|CookTime = 15 minutes
|Image = [[Image:Sciatt recipe.jpg|middle|none|alt=Electus]]
}}
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====Best recipe review====

''Tasty Toad''

4.2/5 

Fried cheesy beery-dough balls - Wow!!!

[[User:Chef|Jerry, aka Chef]]
</tr></td>
</table>

{{RecipeIngredients
| 100 g [[Buckwheat flour|buckwheat flour]]
| 175 ml Castello Red [[Beer|beer]]
| 20 ml [[Grappa|grappa]]
| 500 g [[Fontina cheese|fontina cheese]] or bitto cheese, cut into 2 cm cubes
| [[Plain flour]] for dusting
| [[Salt]] and [[Freshly ground black pepper|freshly ground black pepper]]
| [[Sunflower oil]] for [[Deep frying|deep frying]]
}}
===Method===

{{RecipeMethod
| Add the [[Buckwheat flour|buckwheat flour]] to a bowl
| Add the [[Grappa|grappa]]
| Gradually add the beer whilst whisking until you have a smooth thick [[Batter|batter]] with the consistency of thick [[Whipped cream|whipped cream]]
| Cover and [[Rest for|rest for]] 1 hour at room temperature
| Season the [[Flour|flour]] with [[Salt|salt]] and [[Pepper|pepper]]
| Heat the [[Oil|oil]] to 180° C (350° F)
| In small batches, roll each piece of [[Cheese|cheese]] in seasoned [[Flour|flour]], [[Dip|dip]] into the [[Batter|batter]] and [[Deep fry|deep fry]] for about 2 minutes until they are crisp on the outside
| Drain on kitchen paper
}}
===Serving suggestions===
Serve on a bed of finely sliced [[Raddichio|raddichio]]
===Variations===
Use [[Peroni Red beer]] or any [[Lager|lager]] as a substitute for Castello
{{RecipeLine}}
[[Category:Recipes]]
[[Category:Italian recipes]]
[[Category:Snacks and light bites]]
[[Category:Starters]]
[[Category:Tapas, mezze and antipasti]]
[[Category:Vegetarian recipes]]
[[Category:Cooking with beer]]
[[Category:Cheese recipes]]
[[Category:Deep fried]]

<code 'hashtagrev:12032020'>[[Special:Search/sciatt|#sciatt]] [[Special:Search/cheese|#cheese]] [[Special:Search/fontinacheese|#fontinacheese]] [[Special:Search/grappa|#grappa]] [[Special:Search/buckwheatflour|#buckwheatflour]] [[Special:Search/flour|#flour]] [[Special:Search/batter|#batter]] [[Special:Search/dough|#dough]] [[Special:Search/deepfried|#deepfried]] [[Special:Search/beer|#beer]] [[Special:Search/bittovaltellinacheese|#bittovaltellinacheese]]
</code>

Sciatt - Revision history

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