Stecchi alla Petroniana (Bolognese Crispy Cheese Sticks)

Method

1. Prepare a thick béchamel: melt butter in a pan, add flour and cook for a minute, then gradually whisk in milk, season with white pepper and salt, and cook until very thick.
2. Let the béchamel cool completely.
3. Cut mortadella and emmental into cubes of similar size (about 1 cm).
4. Thread alternating pieces of mortadella and emmental onto wooden sticks, leaving some space at the end.
5. Completely coat each stick with the cooled thick béchamel, using a spoon or spatula to cover evenly.
6. Dip each coated stick into beaten egg, ensuring full coverage.
7. Roll in breadcrumbs until evenly coated.
8. Dip again into beaten egg for a second coating.
9. Roll again in breadcrumbs, shaping the sticks gently to form a neat, uniform shape.
10. Place the sticks on a tray and freeze for at least 30 minutes to firm up.
11. Heat oil to 170°C (340°F) and fry the frozen sticks in batches until golden and crispy, about 3-4 minutes.
12. Drain on paper towels and optionally sprinkle with a pinch of salt. Serve warm.