Preparation

Cut the fresh Pecorino Toscano into square strips about 10 cm long.

Cover the strips with the flour, then with the beaten egg, and complete with a breadcrumbs coat.

For an extra crispy breading, coat the sticks again with the beaten egg and the breadcrumbs: this is important to stop the Pecorino from escaping while cooking.

Heat the oil for frying to 170 °C.

When the oil is hot, fry the sticks until they become golden brown (2-3 minutes).

Drain and put them on a plate covered with kitchen paper.

Serve the hot Pecorino Toscano PDO sticks with your favourite sauces.