- 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
- 1Cut 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.