600 g mature "latteria" (dairy) cheese · 1 spoon olive oil
Grate the cheese. Heat an 18/20 cm diameter non-stick pan, preferably on a hot plate and not over a flame.
Pour in the oil to heat the pan.
When sizzling hot, sprinkle in about 100 g of the cheese, enough to cover the bottom; as soon as it has melted, turn with a fork until it has become a uniform golden colour.
When cool it becomes crumbly. Repeat the above for each person.
Serve with freshly made or grilled “polenta”.