Today, we delve into a dish that embodies that Alpine spirit: the sciatt, a crispy, cheesy treasure from the beloved Ristorante Le Motte in Oga, a mountaintop village near Bormio, Italy.
7oz.Valtellina Casera cheesecut into 1-inch cubes (see notes)
Chicory Salad
2oz.baby chicory leavescut into thin strips
Chicory Salad Vinaigrette
4tablespoonsextra virgin olive oil
2tablespoonsred 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.