Cut the hard cheese into sticks 10 cm long and 1 wide.

By using a rolling pin, smooth the slices of sandwich bread as much as possible and add a veil of stracchino.

Divide each slice into 3 parts and roll the cheese stick from the stracchino side to create a small cylinder that must also be closed from the sides.

Then soak each stick into the milk one by one, then into the beaten eggs with a little salt and in the breadcrumbs for the final breading.

Fry for a few minutes, in plenty of boiling oil, until the sticks are golden on all sides and drain the oil from them by placing them on kitchen paper.

Bastoncini di formaggio fritti

Ingredients for 12 sticks

Hard cheese 200 g
4 slices of bread for sandwiches
Stracchino 100 g
2 eggs
Fresh milk 200 l
Breadcrumbs 100 g
Frying oil

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