elcome back. Following the recipe of delicious Ricotta Cheese Cake today we dive into the hot oil and devote our attention to all the tourists who come to Bormio in Valtellina, being pleasantly surprised by the typical and traditional dishes. Today we will prepare “sciatt Valtellinesi”.
800 g of Casera cheese
200 g of buckwheat flour
200 g of white flour “00”
33 cl of beer
50 g of bread crumbs
500 g of chicory
And bit of baking soda, sparkling water, salt and pepper
Mix all flours, bread, baking soda, salt and pepper, add a little at a time, beer, and water to make a soft batter, not too runny, (1) and store in the refrigerator for about two hours. Meanwhile, cut the Casera cheese into small cubes of 1.5 cm and clean the chicory, resting it on a dish with salt, vinegar and a little oil.
Bring oil to 160 ° C, revive the batter using a whisk and add the Casera cheese (2).
Take the cheese cubes covered with batter – important not to overdo it with the batter and fry (3) 5/6 at a time until golden brown for a couple of minutes . Drain the sciatt with the kitchen tongs (4), and dry them on some paper towel.
Sciatt should be served hot immediately, placed on a bed of chicory.