Preparation : 30min.
Cooking time : 5min.
Difficulty : medium
Ingredients for 4 people
Ingredients for the dough:
- 300 g saraceno flour
- 200 white flour
- 300 g “Casera” cheese, diced into small cubes
- 2 tablespoons breadcrumbs
- 1 small glass of grappa
- sparkling mineral water
- oil for frying
- pinch of yeast
For the condiment:
- chicory for serving with the sciatt
The term “sciatt” in the Valtellina dialect means “toad”. However this Valtellina dish has nothing at all to do with the animal, but rather refers to irregularly shaped fried morsels of saraceno flour with a centre of melted cheese.
Preparation of the dough:
Combine the saraceno flour and the white flour. Form a smooth paste with the flour and the sparkling mineral water.
Mix together the diced cheese, the breadcrumbs, a pinch of yeast and the grappa.
Heat the oil in a large saucepan. When it begins to sizzle, use a spoon to add a ball of the dough containing a few cubes of cheese.
Fry only a few sciatt at a time to avoid them sticking together. Allow the sciatt to swell, fry until golden brown, drain, and serve on a bed of chicory.