Fried Sicilian Tuma is a cheese made with thermized cow’s milk, an alternative to pasteurization that is usually achieved with a heat treatment of 275-302°F. Therefore, the milk is sterilized and lasts up to 6 months. While for thermized milk, the temperature is brought approximately between 131 and 158°F, and this mild treatment is intended for fresh cheeses. This is just to highlight the difference between the two ways of treating fresh milk and transforming it into delicacies.

Difficulty: Very easy
Cost: Cheap
Preparation time: 30 Minutes
Portions: 3
Cooking methods: Frying
Cuisine: Regional Italian
Region: Sicily
Seasonality: All seasons

440.42 Kcal

calories per serving

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Energy 440.42 (Kcal)
Carbohydrates 14.50 (g) of which sugars 2.97 (g)
Proteins 20.66 (g)
Fat 33.32 (g) of which saturated 13.73 (g)of which unsaturated 15.93 (g)
Fibers 0.76 (g)
Sodium 922.33 (mg)

Indicative values for a portion of 110 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients to prepare fresh Sicilian Tuma

9 oz fresh cheese (Sicilian Tuma)
1 egg
1/2 cup breadcrumbs
2 tbsp grated Parmesan cheese
1 tsp chopped parsley
2 tbsp seed oil (for frying)
1 pinch fine salt

Tools

Pan
Cutting Board
2 Bowls

Steps to prepare fresh Sicilian Tuma

In reality, more than a tuma it is a ‘tumetta’ because it is small, fresh, and made from cow’s milk.
In the two bowls, I placed the lightly beaten egg in one and breadcrumbs with grated Parmesan, fresh chopped parsley, and salt in the other. In this case, I did not add black pepper.
I sliced the tuma and dipped it first in the egg and then
in the seasoned breadcrumbs.
One by one, I prepared all the slices of fresh cheese, the Sicilian tuma.
When I finished breading them all, I put them in the fridge to rest for half an hour, but let’s say that this step is not necessary, you can fry them immediately.
I put the oil in the pan and brought the temperature to 338°F. One by one, I fried all the breaded tuma slices.
And here it is, the fried fresh Sicilian tuma ready to be enjoyed hot right after frying.