Name: Fried Caciotta di Pecora (Cacio Fritto di Nonna)
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: Serves: 4
Cuisine: Italian
Ingredients: 2 medium eggs, beaten; 100 g all-purpose flour, plus extra for dusting; Salt and black pepper, to taste; 1 litre vegetable oil; 8 slices caciotta di pecora, 1–2 cm thick

Preparation info

Serves:
4

Difficulty
Easy
Ready in
10 min

Appears in

Better Than Nonna

By Danilo Cortellini

Published 2024

About

In abruzzo, my home region and a land of shepherds and sheep’s cheese, we simply call this ‘cacio fritto’, or ‘fried cheese’. Use a medium-aged sheep’s caciotta – it shouldn’t be so hard it could be grated or so soft it will fall apart. These are delicious between slices of bread.

Ingredients

8 slices caciotta di pecora, 1–2 cm thick
2 medium eggs, beaten

Method

Prepare the batter by beating the eggs and flour together until creamy. If it’s too thick and lumpy, thin it with a little fresh cold water. The batter should be thick enough to hold the cheese together when it melts. Dust the cheese slices with the extra flour and dip them into the batter.

In a deep pan, heat the oil to about 180°c. Gently fry the slices in small batches, keeping a con