🧀 Chisciöi di Tirano: The Valtellinese Fritters with Buckwheat and Cheese
The Chisciöi are a typical specialty of the Tirano area, in Valtellina: flat fritters made with buckwheat and Casera cheese, crispy outside and gooey inside 🍽️🧈. Less known cousins but just as tasty as sciatt, they are cooked in a pan and served steaming hot with finely chopped fresh cicorino. A recipe that smells of tradition and authenticity!
📝 Ingredients for 4 people:
- 200 g of buckwheat flour
- 250 g of white flour 00
- 250 g of semi-fat Casera cheese
- 1 pinch of baking soda (or other leavening agent)
- 1 small glass of grappa
- ½ cup of beer
- Water to taste
- Oil for frying
- Salt to taste
👩🍳 Procedure:
- In a large bowl, combine the two flours with the baking soda and a pinch of salt.
- Add the beer, the grappa, and water as needed to obtain a thick batter, similar to a béchamel.
- Mix well with a whisk and let the batter rest for at least an hour.
👉 Cooking:
- In a non-stick pan, heat plenty of oil (or butter/lard, according to tradition).
- Pour the batter in scoops, forming fritters about 12 cm wide.
- When the base starts to brown, add thin slices of Casera cheese on the still soft part.
- Flip the fritters to finish cooking, making sure they are crispy on both sides.
- Serve hot, accompanied by finely chopped fresh cicorino.
🎉 Curiosity: The Chisciöi Festival
Every year in August, Tirano (SO) hosts a festival dedicated to Chisciöi, with events, tastings, and the involvement of the Brotherhood of Chisciöi, which is committed to promoting and enhancing this Valtellinese specialty.
Learn more at 👉 www.confraternitadelchisciol.com
📷 The image of the dishes is purely indicative and does not necessarily correspond exactly to the recipe.
