Fried provolone with red wine vinegar
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Serves
6
| Provolone |
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400 gm
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provolone piccante (see note)
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35 gm (¼ cup)
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flour, seasoned
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60 ml (¼ cup)
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olive oil
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1 tbsp
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dried oregano
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To serve:
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red wine vinegar and crusty bread
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1
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Cut provolone into six 1cm-thick wedges, then lightly coat in seasoned flour. Heat 1½ tbsp olive oil in a frying pan over high heat, add half the provolone and cook for 1-2 minutes each side or until lightly golden. Remove with a spatula and transfer to a plate. Repeat with remaining provolone and oil. Scatter provolone with oregano and season to taste with sea salt and freshly ground black pepper. Serve immediately with vinegar and bread passed separately.
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Note Provolone piccante is a piquant type of grating provolone available from delicatessens.