Abruzzo Recipe: Formaggio Fritto (Fried Cheese)
Ciao a tutti! We’re back with another authentic Abruzzo recipe selected from our favourite dishes. Today, a decadent choice! Continue reading for the recipe, or head straight to our Food Tours in Abruzzo if you’d like to join us for truffle hunting, pasta making, and other food-related cultural tours in Bella Italia!
‘Formaggio fritto’ literally (fried cheese) is a traditional dish from the city of Teramo in the Abruzzi Region.
It is one of the most delicious and traditional dishes of the Abruzzo region. The origin of this dish comes from pastoralism, which has been key for centuries in this region. Still, today, whether in a farmhouse, a ‘Sagra’ (festival), or a starred restaurant, fried cheese is never missing on the table.
Difficulty
Easy
Preparation
Ten min
Cooking
Ten min
Serves
Four people
Ingredients for Formaggio Fritto
For the batter:
- 1 medium organic egg (about 70 gr)
- 4 tbs of flour (white strong)
- 125 ml of water
- a pinch of salt.
Cheese:
- 4 slices of young sheep, cow or mixed cheese (of 1 cm thick)
For frying:
1 liter of seed oil (Sunflower or any other)
Tools
- A plastic bowl
- Small deep frying pan
- A plate
Preparation
Start by preparing the batter.
In a small plastic bowl, beat the egg. Add the water and flour. Mix it well! It should be about the consistency of custard cream. Add water if it is too strong or extra flour if it is too liquid.
Bring the oil to temperature (around 160 C degrees), put some extra flour on the plate, and cover the cheese with some flour so that the batter sticks well around it.
Deep the cheese into the batter, help yourself with a fork to lift the cheese and let the extra butter drop. Slowly drop into the hot oil and fry until brown.
Dry the extra oil over the kitchen or frying paper and serve immediately.
BUON APPETITO!
Nonna’s Top Secrets:
- Use pecorino cheese
- Use organic fresh eggs
- Use cheese with truffle and add some truffle paste to the batter.
Don’t forget
- Drop the cheese carefully into the oil.