BREADED CHEESE – “CASCAVAL PANE”
This is really a Romanian
specialty but we embraced it immediately in Transylvania. It’s one of the favorites in any Romanian
restaurant, a quick and easy, delicious appetizer and I’m sure a kid’s
favorite. But you must use a cheese called Cascaval (hard and tangy cheese) to
make it authentic. The finished product
will melt in your mouth. A great filler
up or quick lunch idea.
INGREDIENTS:
- 6-8 , ½ inch slices of cascaval or similar hard cheese
- Salt, black pepper to season
- For the breading: 3 separate containers: 1 with all purpose flour
1 with 2-3 eggs, beaten
1 with bread crumbs
4. Olive oil for cooking
Slice your cheese and season it on
both sides. Coat it with the flour first, then in the eggs and last in the
bread crumbs. If you desire a fluffier coat, dip it back into the egg mixture
and in the bread crumbs.
Heat up your olive oil and when
hot, place your breaded cheese slices in the pan, turning it only once until
golden brown. And you’re done!
You must eat this immediately or
the cheese will harden if cold.
Serve it with lemon wedges or a
side salad with some vinaigrette dressing.
EGESZSEGEDRE!
BON APPETITE!
My favorite! Especially if it's smoked cheese!
ReplyDeleteYou're absolutely right, Anna! You can always play around with your favorite cheeses in this recipe. In New York at least I know for sure that you can find smoked cascaval at the ethnic Romanian deli. Delicious!
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