Sciatt are a typical specialty of Valtellina: crispy round pancakes that hide a tasty heart of Casera cheese, typical of the area.
BUCKWHEAT FLOUR 150 gr
FLOUR TYPE 00 100 gr • 750 kcal
SODIUM BICARBONATE 1 tsp
SPARKLING WATER 280 ml
CASERA CHEESE 250 gr
GRAPPA 50 ml
In a bowl, combine the two flours, a pinch of salt and the baking soda. Jumbled up.
Dilute them with sparkling water and add the grappa. Make a batter that shouldn’t be too thick or too runny. Leave to rest for 30 minutes.
Cut the cheese into small squares and heat plenty of peanut oil in a saucepan.
Take a spoonful of batter and place a square of cheese in the center. Fry one tablespoon of batter at a time in hot oil. Repeat until you finish the ingredients. When the pancakes turn golden, take them out with a colander and place them on kitchen paper to remove excess fat.
Serve the sciatt very hot.
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Enjoy your meal!