Here&´s how to prepare crunchy croquettestyle balls of melted cheese and buckwheat flour, perfect to accompany a summer aperitif.
Round, golden, tasty and crunchy. "Sciatt" are a real speciality of Valtellina cuisine, which in summer are much appreciated as delicious appetizers accompanied by well-structured red and white wines. What makes this Alpine delicacy really special are the two typical ingredients of the area: Casera cheese which represents the warm heart within, and buckwheat flour the very same used in the preparation of dark Valtellina pizzoccheri. "Sciatt" in local dialect means "toad" and owes its name to the fact that its puffy form vaguely recalls that of the amphibian. Once ready, serve with a finely chopped salad.
PREPARATION
Mix the two flours and add salt and pepper. Then pour in the beer and water (both cold) and add the grappa a little at a time. Mix everything until you achieve a uniform consistency, then place the dough in the fridge. Time now to cut the Casera cheese into cubes and dip them in the batter until completely covered. Heat the oil and once an adequate temperature has been reached, fry 5-6 cubes at a time for barely a minute turning them repeatedly. Retrieve the "sciatt" with a slotted spoon and place on a plate with absorbent paper. Many restaurants in Valchiavenna have sciatt as part of their menu. At Prata Camportaccio, the Prà l’Ottavi farm kitchen serves up tastings of typical dishes. It&´s a welcoming familyrun place just a few km from Chiavenna immersed in the valley&´s greenery. Excellent hospitality and great food is a fine introduction to Valchiavenna.
