Cheese Stick Recipe

Beet Ketchup: Peel the onion and slice it thinly. Peel the beet. In a saucepan over medium heat, heat 2 tablespoons of olive oil, then sauté the onions and add 10 grams of honey. Caramelize.

Once the onions are nicely browned, pour in the balsamic vinegar and reduce. Finally, add the remaining ingredients: beetroot, tomato paste, and spices. Cook for about 5 minutes.

Blend at the end of cooking and strain the preparation through a sieve to achieve a smooth Ketchup.

Cheese Sticks: Cut the cheese into sticks 1 cm thick along the entire length. In a bowl, beat the two eggs. Place the breadcrumbs in a shallow dish.

Dip the sticks in the eggs and then roll them in the breadcrumbs. Repeat the process once more so that the sticks are evenly coated.

Refrigerate. Preheat the fryer to 180 degrees. Immerse the sticks in the boiling oil for 1 to 2 minutes. Drain and salt.

To finish, for tasting: Dip the sticks in the beet ketchup.