Sciatt (Buckwheat Cheese Fritters)

Sciatt (Buckwheat Cheese Fritters)

pSciatt are cheese-filled buckwheat fritters from the Valtellina, the same region where the buckwheat pasta pizzocheri come from. The cheese used for sciatt, Valtellina Casera, is also typical for dressing pizzocheri. Although they share the same basic ingredients, the two dishes could hardly be .../p

pThe post a href="http://memoriediangelina.com/2015/01/02/sciatt/" rel="nofollow"Sciatt (Buckwheat Cheese Fritters)/a appeared first on a href="http://memoriediangelina.com" rel="nofollow"Memorie di Angelina/a./p

Ingredients

  • 300g (10 oz) buckwheat flour
  • 150g (5 oz) all purpose flour
  • About 2 bottles of beer or 700ml (24 fl oz) mineral water
  • A pinch of salt
  • 200g (7 oz) casera or other semi-soft Alpine cheese (see Notes)
  • A drizzle of grappa
  • Plus:
  • Vegetable oil for deep frying (and/or lard)
Read the whole recipe on Memorie di Angelina