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Fried Provolone: Formaggio Fritto Recipe

Fried Provolone: Formaggio Fritto

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Rated: 3 stars out of 5Rate This RecipeRead users' reviews (2)

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Average Rating:

Total Reviews: 2

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  • on June 17, 2009

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    The major problem with this recipe is that the cheese melts on contact with the hot oil, causing a "cow pattie"-like cheese round. Due to this, the oil overpowers the flavor, what little there is, and creates a sense of taste that made me cringe.

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  • on September 03, 2005

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    An ultimate & easy 'comfort' food!
    The way I do my Formaggio Fritto is a little different
    ingredient-wise & involves less 'steps', but with
    delicious results! I think Mario's recipe is great and
    mine is, too!!!!! On mine, I like to drizzle Marinara
    OR an Italian Green sauce OR use a Pesto OR tapenade as
    a 'topper'.

    people found this review Helpful.
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