Formaggio Fritto Sardo

Name: Formaggio Fritto Sardo
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 4 servings
Cuisine: Sarda
Ingredients: 400 g fresh pecorino sardo (pecorino fresco or casu friscu); 60 g durum wheat semolina flour (semola rimacinata); 45 ml Extra virgin olive oil; 1 pinch Fine sea salt; 4 sheets pane carasau (sardinian flatbread); 30 ml bitter strawberry tree honey (miele di corbezzolo)

Crispy pan-fried fresh Sardinian sheep's milk cheese, known locally as casu frittu. Lightly dusted in flour and cooked until golden outside and molten within.

🇮🇹Italy· Sardinia

Prep: 10 min
Cook: 8 min
Total: 18 min
Servings: 4
Difficulty: Easy
Calories: 390 kcal

Ingredients

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Servings

400 g fresh pecorino sardo (pecorino fresco or casu friscu) — young, soft sheep's cheese, cut into 1 cm thick slices
60 g durum wheat semolina flour (semola rimacinata) — for dredging; plain flour also works
45 ml Extra virgin olive oil — or traditional lard for frying
1 pinch Fine sea salt — to taste
4 sheets pane carasau (sardinian flatbread) — for serving alongside
30 ml bitter strawberry tree honey (miele di corbezzolo) — optional drizzle to finish

Equipment

•Wide frying pan
•Spatula
•Shallow dish
•Kitchen paper

Nutrition

Per serving, approximate

Calories: 390 kcal
fat: 26 g
carbs: 16 g
fibre: 1 g
protein: 24 g
calories: 390 kcal

Instructions

1
Cut the fresh pecorino cheese into slices approximately 1 cm thick.
2
Pat the cheese slices thoroughly dry on both sides using kitchen paper.
3
Tip the semolina flour into a wide, shallow dish.
4
Dredge each slice of cheese in the flour, coating all sides evenly.
5
Shake off any excess flour gently so only a thin film remains.
6
Heat the olive oil in a wide frying pan over medium-high heat until shimmering.
7
Lay the floured cheese slices carefully into the hot oil without overcrowding.
8
Fry for 2 minutes without moving until a golden, crisp crust forms underneath.
9
Flip the slices gently with a spatula and fry for another 1 to 2 minutes.
10
Remove immediately once the cheese is soft, bubbling, and molten in the centre.
11
Transfer straight onto sheets of pane carasau and serve piping hot.

Chef's tips

Use very fresh, young pecorino that melts easily without separating into excess grease. Ensure the frying pan is properly hot before adding the cheese so the crust sets rapidly before the cheese dissolves completely. Eat immediately while hot, as the cheese firms up quickly once cooled.

Ingredient substitutions

fresh Pecorino Sardo → young sheep's milk caciotta, fresh Primo Sale, or mild halloumi
durum wheat semolina flour → plain white flour
miele di corbezzolo → wildflower honey or chestnut honey

Storage

This dish must be eaten straight from the pan and does not store well.

Reheating

Reheating is not recommended as the delicate molten texture will be lost.

Common mistakes to avoid

•Slicing the cheese too thinly, which causes it to liquefy entirely before crisping.
•Frying in oil that is not hot enough, making the coating soggy instead of crisp.
•Letting the cooked cheese sit on the plate, causing it to harden and lose its molten texture.

Serving suggestions

Serve immediately over crisp sheets of pane carasau to catch the melting cheese.Drizzle with a spoonful of bitter corbezzolo honey for a classic sweet-savoury contrast.Pair with a glass of crisp Sardinian Vermentino or chilled Cannonau.