Mozzarella sticks, but make them Roman. Crushed Cacio e Pepe Tantos give these a peppery, pecorino-packed crust, and a double layer of breading keeps every drop of molten cheese right where it belongs.
INGREDIENTS
- 1 bag Cacio e Pepe Tantos
- 1 lb block low moisture mozzarella
- 1 ½ cups all purpose flour
- ½ cup panko breadcrumbs
- 4 eggs, lightly beaten
- 3 cups canola or other high heat neutral oil
- Kosher salt
- Marinara sauce, for dipping
DIRECTIONS
- Cut the mozzarella into ½ inch slices and set aside.
- Pulse the Cacio e Pepe Tantos in a food processor until they reach a breadcrumb-like consistency. Add the panko and pulse to combine.
- Divide the Tantos breadcrumbs, flour, and eggs into 3 separate shallow dishes and season each with a large pinch of salt.
- Coat each piece of mozzarella in flour and shake off the excess. Dip in egg, then press into the breadcrumbs to coat evenly.
- Freeze on a wire rack for 20 minutes.
- Dip each piece in egg again and press back into the breadcrumbs for a second layer of breading. Freeze on the wire rack for another 20 minutes.
- Heat the oil over medium heat in a large skillet. Once the oil is shimmering, carefully add the mozzarella sticks in batches and cook about 2 minutes per side, until golden brown.
- Transfer to a wire rack, season with a pinch of salt, and serve with your favorite marinara for dipping.
Tip: The double breading and both freezer rests are what keep the cheese from bursting out. Worth the wait.
