Fried Provolone: Formaggio Fritto

Total Time:
30 min
Prep:
15 min
Cook:
15 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 2 pounds provolone or caciocavallo
  • Flour, for dredging
  • 8 slices Italian peasant bread, or any other crusty bread cut 1 1/2-inch thick
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon dried oregano flowers
  • 1/2 cup white wine vinegar
  • 1 garlic clove
Directions
  • Cut the cheese into 6 slices, each about 3/4-inch thick. Using your palms, press flour onto each side of each cheese slice, shaking off any extra and set the cheese slices aside.

  • Brush the bread slices with a little olive oil and grill on both sides.

  • In a 12 to 14-inch saute pan, heat the olive oil over high heat. Place the cheese in the pan in a single layer. Cook cheese until a brown crust develops. Turn the cheese over with a spatula and sprinkle with a pinch of oregano flowers. Cook for 2 minutes more. Drain some fat from he pan, add 1/4 cup white wine vinegar and let it flame. When the flames

  • subside, add another 1/4 cup vinegar and remove cheese to warm plates.

  • Rub the grilled bread slices with the clove of garlic, add them to the platter, drizzle the platter with olive oil and sprinkle with more oregano.


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