Fried Sicilian Tuma is a cheese made with thermized cow’s milk, an alternative to pasteurization that is usually achieved with a heat treatment at 275-302°F. Therefore, the milk is sterilized and can last up to 6 months. Whereas 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 turning 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 for Preparing Fresh Sicilian Tuma

8.8 oz fresh cheese (Sicilian Tuma)
1 egg
1.8 oz breadcrumbs
0.35 oz 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, it’s more of a little tuma because it’s small, fresh, and made with cow’s milk.
In two bowls, I placed the lightly beaten egg in one and the breadcrumbs with grated Parmesan cheese, 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
then in the seasoned breadcrumbs.
One by one, I prepared all the slices of fresh cheese, the Sicilian tuma.
Once breaded, I placed them in the fridge to rest for thirty minutes, though this step isn’t necessary, and you can fry them right away.
I put the oil in a 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 out of the fryer.