Sciatt

Name: Sciatt (Cheese in Beer and Grappa Batter)
Yield: Serves 8
Cuisine: Italian
Ingredients: 1 cup (150 g) buckwheat flour, sifted; ¾ cup (110 g) plain flour, sifted; 750 g fontina, cut into 2 cm dice and refrigerated; 200 ml beer, chilled, as needed; grapeseed oil, for deep-frying; 1 tablespoon grappa; fine salt

Cheese in Beer and Grappa Batter

Preparation info

Serves
8

Difficulty
Easy

Appears in

A Lombardian Cookbook

By Alessandro Pavoni and Roberta Muir

Published 2015

About

Sciatt means ‘toad’ in the Valtellina dialect, referring to the fact that these tasty strips of deep-fried cheese are ugly because of their dark colour and irregular shape. It’s important to keep both the cheese and batter refrigerated until you are ready to start deep-frying.

Ingredients

1 cup (150 g) buckwheat flour, sifted
¾ cup (

Europe
Italy
Starter
Vegetarian
Mediterranean

Method

Place the buckwheat and plain flours, grappa and salt to taste in a bowl. Gradually whisk in enough beer to form a smooth, thick batter; you may not need it all. Cover with plastic film and refrigerate for 1 hour.

Heat oil for deep-frying in a heavy-based saucepan or deep-fryer until it registers 180°C on a sugar/deep-fry thermometer. Working in b