Cut the fresh Pecorino Toscano DOP into square strips from 1 to 10 cm. Coat the strips with the flour, then the beaten egg, then the breadcrumbs.
For an extra crispy breading, coat them once again with the beaten egg and then with the breadcrumbs: this is important to stop the Pecorino from escaping during cooking. Let the Pecorino rest in a container and heat the oil for frying to 170°C. When the oil is hot, fry the sticks until golden brown (2-3 minutes). Drain and put on a plate covered with kitchen paper. Serve the hot Pecorino sticks with sauces.


200 g fresh Pecorino Toscano PDO
1 egg
Oil for frying