Cașcaval pane
Cașcaval pane is a traditional Romanian dish, made by deep frying breaded cașcaval cheese. The dish is popular in Romania and other parts of Eastern Europe, and is similar to other breaded cheese dishes found around the world.
Ingredients and Preparation[edit | edit source]
The main ingredient in cașcaval pane is cașcaval, a type of semi-hard cheese made from sheep's or cow's milk. The cheese is cut into thick slices, then breaded with flour, beaten eggs, and breadcrumbs. The breaded cheese is then deep-fried until golden brown.
Cașcaval pane is typically served hot, often with a side of French fries or a simple salad. It can be enjoyed as a main course or as a hearty snack. Some variations of the dish include adding herbs or spices to the breading, or serving the fried cheese with a dipping sauce, such as ketchup or mayonnaise.
Cultural Significance[edit | edit source]
Cașcaval pane is a staple in Romanian cuisine, and is often served in restaurants and homes throughout the country. The dish is particularly popular as a comfort food during the cold winter months. It is also a common choice for festive occasions, such as holidays and family gatherings.
In addition to its popularity in Romania, cașcaval pane has also gained recognition in other parts of Eastern Europe. The dish is similar to other breaded and fried cheese dishes found in the region, such as the Hungarian rántott sajt and the Czech smažený sýr.
See Also[edit | edit source]
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