Culinary Use of Provolone

Provolone

Provolone is an Italian cheese offered in various shapes - as a pita, cylinder or block.

It is soft and very pleasant to the taste. There are 2 types of this cheese - provolone Dolce, which is sweeter, and provolone piccante, which has an intense flavor and taste.

Provolone is served in slices, with red or white wine and can be consumed with slices of homemade bread.

But it has many other applications in cuisine. In southern Italy, provolone is added to various types of pasta. Since it melts easily, the warmth of the pasta makes it stretchy and very delicious. When warm, it is even more flavorful.

Provolone cheese

The Italian salad with provolone and avocado is a fresh delight. You will need one bunch of arugula, soak it and put it in a salad bowl. Add the finely diced provolone cubes.

Then add coarsely chopped tomatoes and slices of hard-boiled eggs. Peel one avocado, remove the pit and cut the soft part finely. Mix everything together in the bowl and sprinkle on a mix of olive oil, mustard, lemon juice and salt.

Grilled provolone is also an excellent choice - the cheese melts and turns out fantastic.

Provolone melted in the oven is superb as well. You will need 10.5 oz provolone, 1 baguette and several bunches of basil.

Rissoto

Put the cheese in a ceramic container and heat it for 10 min. at 356°F (180°C). Take out from the oven, sprinkle with basil and serve with slices of toasted baguette.

Risotto with provolone provides an exquisite melt-in-your-mouth taste. You will need 17.5 oz mushrooms, 7 oz provolone, 1 2/3 cups rice, 3 1/3 tbsp olive oil, 4 1/5 cups vegetable broth, 1 onion head, 1 cup white wine, salt to taste.

Chop the onion and fry until golden. In a separate pan, fry the chopped mushrooms for 10 min. Add the rice to the onion and fry for 5 min.

Add the wine and stir until it evaporates. Pour in the broth and stir. Once the rice is almost ready, add the mushrooms, the cut into pieces cheese and the salt.

Rating

5 1
4 2
3 1
2 0
1 0
Give your rating:

Comments

Send