Fried Cheese with Eggs

Formaggio Fritto

Preparation info
  • Serves


    • Difficulty


Appears in
Italian Regional Cookery

By Valentina Harris

Published 1990

  • About

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 f


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.