Taste & Travel

Pan- fried Provolone with Olive Oil

Provolone con olio d’olivia


Olive Oil 4 Tbs, for frying Garlic 2 cloves, crushed

Provolone Cheese 700 g, cut into 2.5 x 1-cm strips

White Wine Vinegar 4 Tbs, or a little Balsamic Vinegar

Freshly Chopped Oregano 4 tsp

Good-Quality Extra Virgin Olive Oil to serve

Wonderful Bread to mop up the juices 1 HEAT the olive oil in a large frying pan/skillet set over low heat. Sauté the garlic until coloured and then discard. Add the cheese, arranging it in a single layer. Cook for 3–4 minutes on each side, without allowing the cheese to burn. Transfer to a serving plate.

2 POUR over the vinegar and sprinkle with oregano. Serve immediatel­y with a little good oil on top and some great bread.

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