Lu casce fritte ( Fried cheese)

Ingredients for 6 people

• 500 g of cheese preferably mixed
• Flour
• 1 egg
• Milk to taste
• Olive oil to taste
• Salt g.b.

Method
Fried cheese was one of the most appetizing dishes of peasant cuisine and still today it is very popular at the table.

The most suitable cheese to prepare it is the "'ngerate" one, neither too fresh nor too dry.

Cut the cheese into slices about 0.5 cm thick, dividing the central ones in half.

Pour the ingredients for the batter into an earthenware pan: water, flour, beaten egg, milk (to taste) and a pinch of salt; mix everything in order to obtain a fairly soft dough, which must adhere well to the cheese slices.

In a pan, heat plenty of olive oil.

Dip the slices of cheese in the batter and pass them in the oil, turning them at least once; when they have taken on a nice golden colour, they are removed with a slotted spoon and placed on sheets of straw paper to allow part of the frying oil to be absorbed.

If the cheese has softened well and remains stringy, without coming out of the batter, the dish can be considered successful.

Recommended wine
Controguerra D.O.C. white or Cerasuolo D.O.C