Tag: gluttonous

The most gluttonous sciatt of Valtellina – Italian Cuisine


The crispy pancakes from Valtellina made from buckwheat, gluten-free. Usually salty, they can also be declined in the sweet version, with chocolate

Teglio, in the province of Sondrio, boasts the practice of growing buckwheat (fagopyrum esculentum, Monch) for more than four centuries and is universally recognized as a place of origin for Valtellina pizzoccheri.

Over time, the cultivation of buckwheat has assumed the identity and identification role of a heritage of cultural knowledge of the territory: the land around the town is colored by the soft flowers of the plant all year round.

Buckwheat is naturally gluten-free since it does not belong to grasses, but is a species of flowering plant in the Polygonaceae family. If in the rest of Italy the cultivation of this plant has almost disappeared, in Valtellina, despite the drastic reduction in local production, it is the basic ingredient of many typical dishes, now famous even outside the Valtellina borders: pizzoccheri, sciàt, polenta taragna and chisciöi.

Among the many local recipes, we asked the super local Mrs. Nadia to prepare us the sciatt (literally sciatt in Valtellinese dialect means toad) that is, crispy pancakes of round shape with melted cheese heart, usually served on a bed of chicory.

The most gluttonous sciatt of Valtellina

Recipe

Ingredients for 4 people

500 g of Molino Tudori buckwheat flour
half a teaspoon of salt
sparkling mineral water
a spoonful of grappa
300 g soft casera cheese or 200 g chopped dark chocolate (for the sweet version)
sunflower oil for frying

Method

Mix the flour, salt and grappa very well with a whisk, adding the water to obtain a soft, but not too much dough: the consistency of the pasta must be stringy. Leave the pasta to rest for about an hour at room temperature and then add the casera cheese cut into cubes of about 2 cm.
When the oil in the pan is boiling, collect a cube of cheese with a spoon, taking care to cover it with the pasta and let it fall into the pan.
Leave the sciatt to brown until afloat and serve hot on a bed of raw chopped chicory.

For the chocolate variant, the recipe is identical to that of traditional sciatt by dipping pieces of dark chocolate in the batter and frying as in the traditional recipe. If desired, they can be sprinkled with a little icing sugar.
They are like cherries … one pulls the other!

Picture of Antonella Catalano.

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Fancy sandwiches for a different (and gluttonous) lunch break – Italian Cuisine

Fancy sandwiches for a different (and gluttonous) lunch break


Enough with the usual sandwiches! Let's make them colorful, balanced and appetizing: here are some ideas for a mouth-watering lunch break!

Stufi of the classics sandwiches with meats, cheeses and vegetables? It is comprensible. The bars above all often offer the usual choices and you end up doing one lunch break always the same. How to solve? With a sandwich brought from home, well stuffed and balanced, both in tastes and textures. We have invented 5 that will make you lick your mustache, here they are!

The veg sandwich with avocado and hummus

We talk a lot about avocado toast, but this fruit can really be used in many ways in a sandwich. With its buttery consistency, the charge of calories and intense color, it combines perfectly with one black bread or seeds. Start by preparing theHummus, or a cream of chickpeas that will spread on bread and will give softness to the sandwich. Add the avocado into slices, fresh radishes and thin slices and seasoned separately with lemon and oil, cucumber and, if you like, a few leaves of songino. A bomb of colors and vitamins!

The sandwich with the crispy fish

What they are fish sticks – on the market you can find cod or even salmon – or fillets of white fish to brown in a pan with butter and sage, also use these ingredients to fill your sandwich. Then add hard-boiled eggs to slices, a base of créme fraiche and fresh cucumbers. A sandwich definitely out of the usual patterns, but delicious!

The sandwich with feta and sottoli

The feta is rather salty, let it drain and cut into cubes. Stuff with a crispy ciabatta cheese and add some vegetables in oil, like eggplant, dried tomatoes, artichokes. So you will stem the salty flavor of the feta and taste the sandwich.

The sandwich with salami and peppers

For lovers of strong tastes, the sandwich is rich and well stuffed! Spread a crispy bread of your choice with a soft cheese cream, add slices of salami Milan, do not forget the grilled peppers and you're done!

The sandwich with the roast chicken

A great classic is the roast chicken, maybe left over from the day before, to bone and cut into strips to use it for a tasty sandwich. Go ahead then to slices of tomato, fresh iceberg salad and mayonnaise prepared at home.

Buckwheat cake with blueberry jam: gluttonous and gluten-free – Italian Cuisine

Pie-wheat-buckwheat-and-blueberry-jam


With the scents of South Tyrol, this cake will win you over at the first taste! Try it for breakfast, but also after dinner with a scoop of ice cream

There buckwheat cake with blueberry jam It is a sweet of South Tyrolean tradition that you can often find on the tables of hotels and bed and breakfasts for breakfast. Easy and quick to prepare, it has a decisive flavor, not at all cloying and a soft and soft consistency, perfect for the summer.

Buckwheat, naturally gluten free

The main feature of this cake is to be made with the buckwheat, a pseudo-cereal of the Polygon family, naturally gluten-free. The cake made with buckwheat flour is for this reason perfect for all those who suffer from celiac disease or intolerance to this wheat protein. In addition, buckwheat is rich in iron and magnesium, fiber and an important flavonoid, the rutin, which contributes to the elasticity of blood vessels, reducing the risk of bleeding.

Homemade blueberry jam

To make one blueberry jam easy and fast, get yourself 1 kg of blueberries, 400 g of brown sugar and a limonis. First, leave the blueberries, washed and dried, in a bowl with the juice of the squeezed lemon, a little grated peel and sugar. Stir and leave to flavor for at least three hours. Then transfer everything to a pot and cook for 35 minutes. Pour into the already sterilized glass jars, close and leave them upside down to obtain the vacuum.

The recipe for buckwheat cake with blueberry jam

Ingredients

250 g buckwheat flour, 6 eggs, 200 g brown sugar, 1 tablespoon of powdered sugar, 250 g shelled almonds, 200 g blueberry jam, 250 g butter, 1 bag of baking powder.

Method

First let the butter soften at room temperature and then add it with the sugar, stirring until a cream has formed. Stir in the egg yolks one at a time, then add the flour, baking powder and ground almonds. Whisk the egg whites and add them gradually to the mixture with the flour and mix well. Grease a pan, flour it and pour the mixture. Bake in a hot oven at 180 degrees for 45 minutes. When it has cooled, cut it in half and stuff it with the blueberry jam. Replace half of the cake, sprinkle with icing sugar, add it with a scoop of ice cream and serve.

Pie-wheat-buckwheat-and-blueberry-jam

In the tutorial, some suggestions for a perfect cake

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