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Fried Piemonte Farm Contadino Cheese

[ 0 ] January 11, 2018 |
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Recipe courtesy of Chef Isaiah Allen
as seen on episode “Sheep’s Milk“, Season 7

…with Tomato ragu, wilted Peaceful River Farm spinach, Left Bank Butchery andouille bread crumbs

Fried Cheese | Flavor, NC


  • 1 piece sliced Cacciotti cheese, approx. 3 oz.
  • ¼ cup chick pea flour
  • 1 egg, scrambled
  • ½ lb. spinach
  • 1 cup chunky tomato sauce
  • ½ lb. raw andouille or spicy Italian sausage
  • 1 cup bread crumbs


For the cheese: Dust the cheese in the chick pea flour, dredge into the egg, and back into the chick pea flour mixture. Reserve for frying.
For the breadcrumbs: Cook the sausage in a sauté pan smashing it down with the back of a spoon until very small. Cook until completely rendered and deep brown. Add to the food processor with the fat. Add the bread crumbs and blend. Spread on a sheet pan and bake until evenly golden brown – reserve.

Heat a frying pan to Medium heat. Add 2 Tbsp. oil. Fry the cheese until golden brown. Flip and brown the bottom side. Remove from the heat and plate. Add the tomato sauce to the pan, and wilt in the spinach. Spoon over the cheese and add a good amount of the bread crumbs to the top.

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