🎭 Sciatt Matt – The sweet and carnival recipe of Valtellinese sciatt
During Carnival, Valtellina also colors in the kitchen! Among the traditional dishes reinterpreted in a sweet way, there are they: the Sciatt Matt, a "burlesque" and sugary version of the famous savory sciatt, crunchy on the outside and soft on the inside, but with a heart... of raisins and grappa 🍇🍷.
The name “sciatt” in dialect means toad, and in this sweet and tasty variant, they become delicious fritters, perfect to enjoy hot, freshly fried, with a generous dusting of powdered sugar. Irresistible during carnival festivities, but great all year round as a dessert or fried snack.
📝 Ingredients for 4 people
- 300 g of buckwheat flour
- 200 g of white flour 00
- 100 g of sultana raisins
- 100 g of sugar
- ½ shot glass of grappa
- A pinch of baking soda
- Sparkling mineral water to taste
- Lard or seed oil for frying
- Powdered sugar for garnish
👨🍳 Step by step preparation
1. Prepare the dough
- Soak the sultana raisins in the grappa for at least 30 minutes.
- In a large bowl, combine the two flours and the sugar.
- Gradually add the sparkling mineral water, stirring with a whisk, until you obtain a soft and fluid dough.
- Add the raisins with the grappa, and if the dough is too liquid, add a little flour.
- Cover and let rest for at least 2 hours at room temperature.
2. Fry the sciatt
- Just before frying, add a pinch of baking soda to the dough and mix well.
- Heat plenty of oil or lard in a large pan.
- Using a spoon, take some dough and plunge it into the hot oil.
- Fry until the sweet sciatt are puffed and golden.
3. Serve with taste
- Drain the sciatt on paper towels.
- Serve them hot, with a generous dusting of powdered sugar 🍩.
💡 Delicious tips
- For an even more aromatic touch, you can add cinnamon or lemon zest to the dough.
- Great also served with a shot of liquore valtellinese.
📸 The image of the dishes is purely indicative and may not exactly correspond to the recipe.
