Sciatt
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.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 100 g buckwheat flour
- 175 ml Castello Red beer
- 20 ml grappa
- 500 g fontina cheese or bitto cheese, cut into 2 cm cubes
- Plain flour for dusting
- Salt and freshly ground black pepper
- Sunflower oil for deep frying
Method
- Add the buckwheat flour to a bowl
- Add the grappa
- Gradually add the beer whilst whisking until you have a smooth thick batter with the consistency of thick whipped cream
- Cover and rest for 1 hour at room temperature
- Season the flour with salt and pepper
- Heat the oil to 180° C (350° F)
- 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
- Drain on kitchen paper
Serving suggestions
Serve on a bed of finely sliced raddichio
Variations
Use Peroni Red beer or any lager as a substitute for Castello
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https://www.cookipedia.co.uk/recipes_wiki/Sciatt