Valtellina-style Sciatt
Knead the flours, Grappa, salt and some sparkling water in a bowl, to obtain a batter.
Dice the cheese (about 2 cms) and dip it well in the batter, remove the well coated dice from the batter with a spoon and deep-fry, until they're well hot and golden.
Drain the fried sciatt.
Lay some finely chopped cicory on a dish, season with oil and vinegar, and lay the fried sciatt on the cicory.
Set the batter aside two hours to rest before frying.
Recommended Grappa:
Sarpa di Poli
Link to the recipe:
http://www.saperesapori.it/Tradizioniestagioni/Archivio/tabid/287/articleType/ArticleView/articleId/43397/Gli-sciatt-della-Valtellina.aspx#.VOWbD_mG_-V
- Ingredients:
200 g buckwheat flour
100 g flour
250 g Valtellina Casera cheese
1 shot glass Grappa
Sparkling water
Frying oil
Salt - Author:
- Laura Corte
- Typology:
- First courses
- Preparation time:
- 60 minutes
- Notes:
- Sciatt means toad in the dialect spoken in the Valtellina. Because the sciatt make a hump while frying, their shape might remind a toad. Other people think the name comes from another word used in dialect which is “sciadatto” which means something like “with no particular shape”. The fried cheese-dice are generally served on a dish with finely chopped cicory. While they first were born in Teglio, a small village, this recipe is now widespread through the whole Valtellina. Typical ingredients for this recipe are a mix of buckwheat and plain flour, beer, Casera cheese sliced in dice, breadcrumbs, yeast and Grappa.
