Bite-Sized Treasure: Mastering the Sciatt, a Signature of Ristorante Le Motte
The Italian Alps call to mind soaring peaks, pristine snow, and hearty, soul-warming food. Today, we delve into a dish that embodies that Alpine spirit: the legendary sciatt recipe, a crispy, cheesy treasure we enjoyed at Ristorante Le Motte in Oga, a mountaintop village near the ski slopes of Bormio, Italy.
A Legacy Crafted by Hand: Le Motte and the Lazzeri Brothers
Nestled amidst breathtaking scenery just steps from the Bormoi slopes, Le Motte is a haven for those seeking authentic Alpine fare, lovingly prepared by the Lazzeri brothers. Their deep respect for local ingredients and traditional recipes shines through in every dish, and today, we’re recreating their iconic sciatt recipe.
Le Motte isn’t just a restaurant; it’s a culinary Alpine ambassador, preserving local traditions and transforming them into unforgettable bites. So, grab your frying pan, your adventurous spirit, and prepare to conquer the sciatt!
More Than Just Fried Cheese: Understanding the Sciatt Recipe
While the sciatt appears unassuming, its magic lies in the interplay of ingredients and textures:
- Buckwheat Flour: This naturally gluten-free flour lends a unique earthy flavor and crispy exterior.
- All-Purpose Flour: Provides structure and helps bind the batter.
- Beer: Local brews infused with mountain herbs add a subtle hoppy aroma and a touch of lightness.
- Mineral Water: Adjusts the batter consistency and ensures proper frying.
- Casera Cheese: This semi-soft cheese from the Lombardy region melts beautifully, creating a decadent filling. If you can’t find Casera cheese, use an aged Fontina, Gruyère, Emmental, Edam or Gouda.
- Grappa: A touch of this Italian brandy intensifies the cheese flavor and adds a hint of fire.
- Sunflower Oil: For high-heat frying and that golden sheen.
From Batter to Bliss: The Art of Crafting the Sciatt
- Sift and combine: Sift both flours into a bowl and whisk with a pinch of salt.
- Beer magic: Gradually add beer, whisking constantly until a smooth batter forms. Remember, adjust with mineral water if needed for a dropping consistency.
- A hint of fire: Stir in a splash of grappa for a flavor boost.
- Cheese surprise: Cube the Casera cheese into bite-sized pieces.
- Frying frenzy: Heat oil in a deep fryer or heavy-bottomed pan to 350°F (175°C). Dip each cheese cube in the batter, ensuring complete coating, and carefully drop into the hot oil.
- Golden glory: Fry until golden brown and crispy, about 2-3 minutes per side. Drain on paper towels to remove excess oil.
- Seasoning secrets: Sprinkle with a touch of salt and pepper for an extra flavor kick.
Presentation Perfection: A Bite of Alpine Joy
Serve this sciatt recipe piping hot, arranged on a platter alongside a refreshing salad, Alpine cheeses or Valtellina cured meats. Each bite bursts with flavor: the crispy buckwheat shell giving way to the gooey, melt-in-your-mouth cheese. It’s a textural and taste sensation that embodies the spirit of the Italian Alps.
Beyond the Recipe: Immersing Yourself in the Le Motte Experience
This Alpine Sciatt recipe is your chance to bring a taste of Le Motte into your kitchen. But experiencing it firsthand amidst the breathtaking mountain scenery and the warm hospitality of the Lazzeri brothers is truly magical. Imagine savoring these crispy treasures in the restaurant’s cozy wood-accented dining room, surrounded by snow-capped peaks and the vibrant energy of fellow diners. It’s a culinary and sensory experience you won’t soon forget.
Unlocking More Alpine Feasts
Ready to explore the culinary wonderland of the Italian Alps? Here are a few more recipes you may enjoy:
- Italian Fondue
- Bresaola Carpaccio
- Valtellina Charcuterie
- Bombardino
- Braulio
- Hugo Spritz
- Valtellina Pesteda
Remember, cooking is more than just following instructions; it’s about connecting with cultures, traditions, and the stories told through each bite. So, don your virtual hiking boots and get ready to conquer the sciatt!
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Sciatt with Chicory Salad
Recipe by Jason Hill – CookingSessions.comEquipment
Ingredients
- 1 cup Italian 00 flour
- 3/4 cup buckwheat flour
- 1 cup blond beer well chilled
- 5 tablespoons sparkling Italian water well chilled
- 2 tablespoons Grappa chilled (optional)
- 1 tablespoon salt
- Black pepper to taste
- 7 oz. Valtellina Casera cheese cut into 1-inch cubes (see notes)
Chicory Salad
- 2 oz. baby chicory leaves cut into thin strips
Chicory Salad Vinaigrette
- 4 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
Instructions
Make the Batter
- Place the flours in a mixing bowl and whisk well. Season with salt and pepper.
- Add the cold beer, and most of the water (saving some in case you need to adjust the consistency).
- Whisk in the Grappa until the batter is smooth and glossy. Place the bowl in the freezer to chill.
Fry the Sciatt
- Set a deep fryer to 350F.
- Remove the batter from the freezer. Mix in the diced cheese.
- Using a spoon, remove a piece of cheese and place in the hot oil, making sure not to lose too much of the batter. Add another five cheese cubes, being careful not to crowd the fryer. Remember, the batter must be thoroughly chilled and the oil very hot for best results.
- Fry, turning occasionally, for about 50 second to 1 minute, or until golden brown.
- Using a slotted spoon, remove the Sciatt and place on a tray lined with absorbent paper towels. Continue until all of the cheese cubes are fried.
Make the Chicory Salad
- Make the vinaigrette by whisking the vinegar and salt, then whisking in the olive oil to create a stable emusion. Add pepper to taste and toss in the baby chicory leaves.
To Serve
- Add some baby chicory to each plate and arrange the sciatt over it. Serve hot.
Notes
- You can make the batter a few hours beforehand and store it in the refrigerator.
- Sciatt should be served immediately after frying.
- If you can’t find Casera cheese, use an aged Fontina, Gruyère, Emmental, Edam or Gouda.
