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.

Sciatt

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

Best recipe review Tasty Toad 4.2/5 Fried cheesy beery-dough balls - Wow!!! Jerry, aka Chef

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

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

Variations

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

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