Northern Italian Cheeseballs: Sciatt Recipe
“FILLED WITH GOOEY CASERA CHEESE”
At Albergo Miramonti, one of our all-time favourite dishes is the Valtellinese classic – Sciatt. Sciatt is essentially cheese-filled buckwheat fritters originating from the Valtellina valley. The gooey cheese used for this is called ‘Valtellina Casera’, the same cheese to dress the local dish ‘Pizzoccheri’. Sciatt is crunchy, gooey and absolutely delicious! We would recommend anyone travelling to Valtellina to try this delicacy.
“TOAD-LIKE APPEARANCE”
Valtellina Casera is considered nationally as a prized cheese, obtaining the Protected Designation of Origin label (DOP). It is mainly made from local semi-skimmed milk, and today is still processed with the same traditional Alpine methods from when it was first invented. As for buckwheat, it is a grain that is popularly used in many other Valtellinese dishes, particularly Pizzoccheri and even Polenta Taragna (Cornmeal and Buckwheat Polenta). When cooked with, it produces a dark, grainy product that is often seen with these dishes. That explains why it’s called ‘Sciatt’. The word ‘Sciatt’ is the local Valtellinese dialect for the word ‘toad’, which these dark-coloured irregularly shaped fritters are said to resemble.
“ORIGINATED FROM TEGLIO”
Sciatt was invented in the Northern Italian town ‘Teglio’, a town located in the middle of the Valtellina valley. Sciatt, since its conception, have become the town’s local specialty. The cheeseballs aren’t really served as main dishes, but instead as antipasti. They make excellent bites for starters, or perhaps even Aperitivo! A plate of Sciatt and a sip of the finest Valtellinese wine would be the perfect combination when travelling to Valtellina.
SCIATT RECIPE
METHOD
1. Mix the buckwheat flour with white flour using the bear, yeast and the grappa until you get a reasonably thick consistency.
2. Let the mixture rise for about half an hour.
3. Add the cheese, breadcrumbs, a pinch of yeast and grappa.
4. Heat the oil in the large pot, then when it’s hot enough, add in the cheese-filled dough and let it fry.
5. Put the dough balls in one-at-a-time to prevent them from sticking together.
6. Once it is cooked, and the dough turns into a darker, golden colour, take it out and place it on a tissue-covered plate to let the oil soak.
7. Once you’re done with cooking them, serve the Sciatt in a bed of salad and chicory.
INGREDIENTS
· White Flour 150g
· Buckwheat Flour 100g
· Light cold beer 250g
· Grappa 20g
· Yeast, a pinch
· Salt, to taste
· Black pepper, to taste
· Valtellina Casera, 200g
· Peanut oil, 1 Litre
· Chicory
· Vinegar
· Extra Virgin Olive Oil, 4 tbsp.
Why not stay at Albergo Miramonti? We are located within the Alps, with a Hotel Spa, relaxing Cigar Lounge and an Italian Restaurant that serves local Valtellina Cuisine.
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