A little bit of Valtellina on the table: sciatt

Crispy, flavorful buckwheat pancakes with a warm, stringy cheese heart-a specialty you must try!

The name of this typical dish comes from the Valtellina dialect "Sciatt," meaning "Toads," mainly because of the bulging shape and the amber color these crispy buckwheat pancakes take on after cooking in boiling oil.

For those with a sweet tooth, there is also a sweet version: chocolate sciatt, using dark chocolate and cream.

You can make them from the comfort of your own home; the preparation is very simple:

• Mix 200 g buckwheat flour and 200 g white flour with 30 cl of beer, a pinch of baking soda and a dash of grappa until you get a soft batter.
• Let it rest in the refrigerator for a couple of hours, meanwhile cut 250 gr Casera cheese into cubes.
• After that, fry the batter in small portions, each with a cube of cheese inside.
• Once golden brown, serve the sciatt hot accompanied by chicory seasoned with oil, vinegar and salt.

And here's a little bit of Valtellina on your home plates!

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Photo: bormio.eu