Sciatt
Sciatt are the crispy fritters of Valtellina, prepared with buckwheat batter and filled with melted Casera cheese. A popular and convivial dish, perfect for appetizers or as an excellent Lombard street food, Sciatt represent the Valtellinese culinary tradition in all its genuine simplicity.
Preparation
- 1
Pour the buckwheat flour into a bowl, gradually add the warm water and grappa, stirring until you obtain a smooth and homogeneous batter. Let it rest for 15 minutes.
- 2
Cut the Casera cheese into small cubes of approximately 1-2 cm per side.
- 3
Heat the oil in a pan or fryer at medium-high temperature (around 170°C).
- 4
Using two spoons, scoop a portion of batter and, in the center, insert a cube of Casera. Gently close the batter around the cheese, forming an elongated fritter.
- 5
Immerse the sciatt in the hot oil and fry for 2-3 minutes per side until golden and crispy.
- 6
Remove the sciatt with a slotted spoon and place them on paper towels. Serve immediately, still hot, preferably seasoned with salt right after removing from the oil.
- 7
Pair with local wine or serve as an appetizer to begin your meal.
Chef's Tips
The secret to crispy sciatt is maintaining the oil at the right temperature: not too hot to prevent external burning, not too warm to keep them crumbly. Grappa is essential for the batter‹s consistency.