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.