Sciatt from Valtellina. It is said that once in Valtellina there was a guardian of nature’s secrets. The legend tells that through his supervision, every secret was accomplished. He lived isolated from every human being due to his frightening appearance, in contact with animals and woods, with which he also shared the high altitude caves, offering a safe refuge to the Homo Selvadego. Far from civilization to preserve his safety.
It is said he was the one who passed on knowledge and taught shepherds the art of cheesemaking; until then, farmers fed on milk and cream. Thus began the production of cheeses that took the name of the valley and the stone cellars called “casere” used for aging. It was human malice that drove the wild man away forever, who was constantly mocked for his thick body hair.
He remained a guardian, and even today it is possible to admire the fresco dedicated to him in the room at Sacco, located in Cosio Valtellina in Val Gerola; dated 1464 with the motto: “Ego sonto un homo selvadego per natura, chi me ofende ge fo pagura”.
Precisely that cheese, the Valtellina Casera in a warm tasty encounter, gives us sciatt, a soft fritter filled with flavorful alpine cheese.
Some regional recipes for you.
- Difficulty: Easy
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: About 30 pieces
- Cooking methods: Stove, Frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Buckwheat flour, water, and Valtellina Casera DOP semi-cooked cheese of medium aging. Produced in the province of Sondrio. It has a colored and warm paste with small and regular eyes. A wheel weighs about twelve kg.
- 2 1/2 cups buckwheat flour
- 1 1/2 cups all-purpose flour
- 7 oz Valtellina Casera cheese
- to taste water (warm)
- 1 tbsp compressed yeast
- 2 tsp salt
- to taste seed oil (for frying)
Tools
You will find the page with shopping tips with the tools I use.
- Pans
- Dishes
- Dishes
- Absorbent paper
Steps
Dissolve the yeast in a little warm water and combine with the two flours mixed together with the salt; add more warm water until you obtain a soft, but not too soft, mixture. Cover with a cloth and let rise.
Cut the cheese into cubes and add it to the dough.
With the help of two spoons, fry the sciatt in hot oil and let rest on absorbent paper to remove excess oil. Consume while hot.
They are also excellent when warm. The full taste of the cheese pairs well with the slightly bitter aroma of the buckwheat flour.
Serve for a delicious aperitif, as a delightful appetizer for dinner. A simple rustic snack.
A few more tips
The sciatt are delicious. A good glass of white wine will accompany this rustic appetizer from Valtellina. Any leftovers can be easily reheated and consumed even the next day.
