Fried Cheese with Eggs

Name: Fried Cheese with Eggs (Formaggio Fritto)
Yield: Serves 4
Cuisine: Italy
Ingredients: 11 oz (300 g) cheese, cut in finger-thick slices; 4 tablespoons coarse polenta flour; 5 oz (150 g) unsalted butter; 4 large eggs

Formaggio Fritto

Preparation info

Serves
4

Difficulty
Easy

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.

Ingredients

11 oz (300 g) cheese, cut in finger-thick slices
4 tablespoons coarse polenta f

Europe
Italy
Starter
Vegetarian
Friuli-Venezia Giulia
Mediterranean

Method

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.