
Fried Cheese
@tuduu
Fried cheese is a typical appetizer of Italian cuisine, particularly from the southern regions. These are delicious bites of fresh Provolone cheese, flavored with garlic, oregano, and pepper, fried until irresistibly crispy. Perfect to enjoy hot and gooey, they are ideal to serve as an appetizer or as a side dish to a main course.
Difficulty: Easy
Cooking time: 5 minCooking: 5 min
Preparation time: 10 minPreparation: 10 min
Country: Italia
Ingredients
No. Servings
- Fresh provolone cheese
200G200G - Garlic
1Clove1Clove - Wine vinegar
3Tablespoons3Tablespoons - Oregano
1Pinch1Pinch - Olive oil
4Tablespoons4Tablespoons - Pepperto taste
Preparation
- STEP 1 OF 4
Heat the oil with the garlic
- STEP 2 OF 4
Add the sliced cheese and brown it on all sides
- STEP 3 OF 4
Place the slices on a plate and sprinkle them with oregano and pepper, season with the cooking juices and keep warm
- STEP 4 OF 4
Pour the vinegar into the pan, reduce it, and pour it over the cheese
Suggestions
Pan
Spoon
General Information
Origin
Italia
Analysis
Attention
The data represented here, limited to certain specificities, are the result of an analysis carried out using Tuduu's proprietary algorithms. As such, they may contain errors and/or inaccuracies, therefore users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it
Lifestyles
Intolerances and allergies
Macronutrients (100 gr)
Attention
The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it
Energy (kcal) | 415.37 |
Carbohydrates (g) | 0.81 |
of which Sugars (g) | 0.81 |
Fat (g) | 36.59 |
of which Saturates (g) | 14.35 |
Protein (g) | 20.51 |
Fiber (g) | 0.46 |
Sale (g) | 1.3 |
- Proteins20.51g·35%
- Carbohydrates0.81g·1%
- Fats36.59g·63%
- Fibers0.46g·1%