“Formaggio in carrozza” with tomatoes preserved in oil Nesti

“Formaggio in carrozza” with tomatoes preserved in oil Nesti

INGREDIENTS:

• 300 g of fresh pecorino
• 8 dried tomatoes preserved in oil
• 16 salted capers
• 2 eggs
• Oregano
• Flour
• Breadcrumbs
• Fry oil
• Salt

PREPARATION:

Strain the dried tomatoes and dry them with some paper towels. Soak the capers for 20 minutes in warm water, then drain and rinse them with tap water. Squeeze and dry the capers.
Cut the fresh pecorino in half lengthwise, in order to obtain two disks, then cut each disk in four and garnish 4 of them with one dried tomato, 2 capers and some oregano. Use the remaining 4 disks of cheese to cover the garnished ones, pressing them.
Lightly beat the eggs, toss the little cheese sandwiches first in the flour, then in the beaten eggs and finally in the breadcrumbs. Then toss again the edges of the little sandwiches in the beaten eggs and in the breadcrumbs. Leave to stand for 15 minutes and then deep-fry the little sandwiches for 3 minutes on each side.
Strain them with a perforated ladle and dry them with some paper towels to remove the excess of oil, add the salt and serve.