|Fried Cheese alla Platina, c. 1470s|
The Challenge: Snacky Snackables
Who doesn’t love a snack? Make something meant to be consumed in between meals, on the go, or late at night when you’re scrounging for munchies!
Unfortunately, these along with ricotta, are the only cheeses Platina mentions by name but are all too soft to pan-fry. As a result, I am choosing to use a firm low moisture full fat mozzarella for this recipe, as the inclusion of ricotta cheese would indicate that mozzarella was also made (ricotta was made from the residual whey after the mozzarella was made).
- The recipes does not specify how thick to cut the pieces of cheese for frying. Therefore, I decided to try three different thickness: a sliver, 1/4 inch, and 1/2 inch.
- I heated a generous amount of butter in a frying pan on high heat.
- I heated the sliver for just a few seconds on each side; the 1/4 inch piece was heated for just about 20 seconds on each side; and, the 1/2 inch piece was heated for about 40 seconds per side.
- I sprinkled a mixture of cinnamon and sugar on each piece.
How Successful Was It?
I followed the intention of the recipe but had to experiment a bit.