Method

• 1.
  Sprinkle a slice of mortadella with a little pecorino and freshly ground black pepper. Top with another slice of mortadella and repeat layering with pecorino, pepper and mortadella, ending with a slice of mortadella (don’t put any pecorino on top.)
• 2.
  Place eggs in a bowl, add a pinch of salt flakes and whisk. Place breadcrumbs on a plate. Dip mortadella into the egg mixture and then into the breadcrumbs.
• 3.
  Repeat the dipping and crumbing again. Heat 3cm oil in a frypan, to about 180°C (a cube of bread will turn brown in 30 seconds). Fry mortadella on one side for 2-3 minutes then turn and fry for a further minute, or until golden brown and crisp. Drain on paper towel.
• 4.
  Serve with pickled peppers (the acidity cuts through the fattiness of the dish) and extra salt flakes and freshly ground black pepper if you want more punch.