The recipe I’m writing about today is my dad’s favorite. My mom always made this plate when she had some cheese leftovers which she wanted to get rid of. To prepare this recipe I usually use Asiago cheese, for many reasons: its taste is delicate, it melts easily and my hubby loves it. Despite my latest posts, this recipe is not “light or healthy” but I can confirm that it IS really, really easy and delicious (and kid-friendly). Because this plate is very rich (and for sure the kids would love it most if served with french fries!) I suggest to serve it with some vegetable sides (broccoli or cauliflower or lettuce and tomatoes or oven roasted veggies).
INGREDIENTS (2-3 servings)
about 8 oz. Asiago cheese
1/2 cup flour
3/4 cup plain breadcrumbs
a pinch of sea salt and pepper
vegetable oil (to fry)
Cut an 8 oz. piece of Asiago cheese in cubes. You should be able to obtain about 15 little cubes (a little bit longer than an inch per side).
Whisk the eggs with a pinch of sea salt and pepper.
In a dish, arrange separately the flour and the breadcrumbs.
With the tips of your finger dip the first cube of Asigo cheese into the whipped eggs, and then into the flour (making sure that the sides are completely and evenly coated).
Then re-dip the cubese into the eggs, and then into the breadcrumbs. Repeat it for each Asiago cube (I warn you: your fingers and hands will be a mess, and the entire procedure will takes 10-15 minutes).
Each of these steps are crucial: you must be careful to stick, first the flour, and then the breadcrumbs around the cube evenly so that the breading will be strong enough to keep the melted cheese inside during the frying phase. Once you have breaded all the cubes, pour some vegetable oil (about 1/4 inch deep) in a pan and turn the flame to medium heat.
When the oil is just warm (do not wait until it boils) fry the cubs on each sides (it will take not more than 3-5 minutes). Dry the cubes from the oil, dust them with sea salt to taste and serve still warm…
LEARNT IT, MADE IT, LOVED IT!
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