Coni di sciatt alla Bresaola della Valtellina

🧀 Sciatt with Bresaola and Casera DOP | Traditional Valtellinese Recipe

The sciatt are one of the most beloved specialties of Valtellinese cuisine: crispy fritters made with buckwheat flour and a melting heart of Casera DOP cheese. In this tasty variation, enriched with Bresaola della Valtellina, the sciatt become an irresistible appetizer, to be enjoyed hot and served with a glass of Sassella – Valtellina Superiore DOCG 🥂🍽️.

📝 Ingredients for 4 people:

• 150 g of Bresaola della Valtellina IGP
• 150 g of Valtellina Casera DOP fresh
• 150 g of buckwheat flour
• 100 g of white flour 00
• Cold sparkling mineral water to taste
• 1 tablespoon of white grappa
• 1 teaspoon of extra virgin olive oil
• A pinch of salt
• Peanut oil to taste (for frying)

👩‍🍳 Preparation:

👉 1. Batter:

1. In a bowl, mix the flours.
2. Add the water gradually, stirring with a whisk until you obtain a smooth batter, not too thick.
3. Add grappa, EVO oil, and a pinch of salt.
4. Cover and let it rest in the refrigerator for 30 minutes.

👉 2. Filling:

1. Chop the bresaola and the Casera cheese with a knife.
2. Form small balls about 1 cm in diameter.
3. Let them rest in the fridge for at least 30 minutes.

🍳 Cooking:

👉 Phase 1 – Pre-cooking:

1. Heat the peanut oil to 180°C.
2. Dip the balls in the batter, then in the boiling oil.
3. Fry for about 1 minute, just to set the batter.
4. Drain on parchment paper and let them rest.

👉 Phase 2 – Browning:

1. Immerse about 10 sciatt at a time in the hot oil.
2. Fry until completely .
3. Drain on absorbent paper and serve immediately.

🍷 Recommended wine:

Sassella – Valtellina Superiore DOCG, ideal for accompanying the strong and harmonious flavor of the sciatt.

📚 Recipe in collaboration with the chefs of Ristorante Lanterna Verde in Villa di Chiavenna
📷 Source: Bresaola della Valtellina Protection Consortium
📷 The image of the dishes is purely indicative and does not necessarily correspond exactly to the recipe.