Fried Cheese with Eggs

Formaggio Fritto

An excellent dish from Friuli Venezia Giulia, served as an antipasto. In the original version, you would use one of the local mountain cheeses, but I have substituted mature Gouda or Cheddar very successfully.


  • 11 oz (300 g) cheese, cut in finger-thick slices
  • 4 tablespoons coarse polenta flour
  • 5 oz (150 g) unsalted butter
  • 4 large eggs


Press the slices of cheese in the polenta flour to coat them thoroughly - as the flour is quite coarse it will easily embed itself in the cheese. Divide the butter between two frying-pans and bring them both to sizzling heat. Fry the eggs in one pan. In the other, fry the cheese for about 5 minutes or until the polenta coating is crisp. Serve the cheese and eggs together with bread.