Formaggio Fritto

Fried Cheese

Preparation info
  • Serves


    • Difficulty


Appears in
Recipes from an Italian Farmhouse

By Valentina Harris

Published 1995

  • About

It is important to use a really mature cheese for this peasant dish from Friuli – any kind of stracchino will do, as long as it isn’t crumbly.


  • 300 g (10 oz) mature cheese such as taleggio or a creamy gorgonzola, cut into even slices
  • 5 tablespoons


Dip the cheese into the polenta to coat it lightly on both sides. The grains of the flour are quite sharp and will embed themselves easily into the soft cheese surface.

Put about two-thirds of the butter into a frying pan and heat until bubbling hot. Place the cheese slices in the butter and fry them thoroughly on both sides.

In a separate pan, heat the remaining butter and fry