Name: Fried provolone with red wine vinegar
Yield: 6
Ingredients: 400 gm provolone piccante (see note); 35 gm flour, seasoned (¼ cup); 60 ml olive oil (¼ cup); 1 tbsp dried oregano; To serve: red wine vinegar and crusty bread

Ingredients

400 gm provolone piccante (see note)

35 gm flour, seasoned (¼ cup)

60 ml olive oil (¼ cup)

1 tbsp dried oregano

To serve: red wine vinegar and crusty bread

Method

Main

1.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.

Note Provolone piccante is a piquant type of grating provolone available from delicatessens.
Notes

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Ingredients

Method

Main

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