Stecchi alla Petroniana (Bolognese Cheese Sticks)

Steps

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1. 1
   Prepare a thick béchamel sauce. Heat butter in a pan, add flour and stir, then gradually add milk while stirring constantly until thick and creamy. Season with white pepper and salt. Cook until the sauce reaches a dense consistency.
   ▶ ≈0:39
2. 2
   Set the béchamel sauce aside to cool. While waiting, slice the mortadella and Emmental cheese to similar thicknesses, then cut them into cubes.
   ▶ ≈1:58
3. 3
   Thread alternating cubes of mortadella and Emmental cheese onto skewers. Coat each skewer thoroughly and evenly with the thick béchamel sauce.
   ▶ ≈3:34
4. 4
   Set up three shallow dishes with beaten egg, breadcrumbs, and beaten egg. Pass each skewer through egg, then breadcrumbs, then egg again, then breadcrumbs a final time, ensuring even coating at each stage. On the final breadcrumb step, shape carefully with your hands to ensure the coating adheres well.
   ▶ ≈4:11
5. 5
   Place the breaded skewers in the freezer for at least 30 minutes to set the coating completely.
   ▶ ≈6:10
6. 6
   Heat the oil to approximately 170°C. Carefully lower the skewers into the hot oil. Fry until golden and crispy, being careful not to overheat as there is nothing raw to cook—the goal is a crunchy exterior while keeping the interior creamy. Serve hot, optionally seasoning with a pinch of salt.
   ▶ ≈6:16