Formaggio Fritto…Fried Provolone
  • 2 pounds Provolone (#150050)
  • Flour, for dredging
  • 8 slices Crusty Bread cut ½ inch thick (#130202)
  • 3 tablespoons Extra Virgin Olive Oil (#280390)
  • 1 teaspoon Dried Oregano (#450120)
  • ½ cup White Wine Vinegar
  • 1 clove Garlic (#340051)
  1. Cut the cheese into six slices, each about ¾ inch thick. Using your palms, press flour onto each side of each cheese slice, shaking off any extra and set the cheese slices aside.
  2. Brush the bread slices with a little olive oil and grill on both sides.
  3. In a 12 to 14 inch sauté pan, heat the olive oil over high heat. Place the cheese in the pan in a single layer. Cook cheese until a brown crust develops. Turn the cheese over with a spatula and sprinkle with a pinch of oregano. Cook for two more minutes.
  4. Drain some fat from the pan and add ¼ cup white wine vinegar and let it flame. When the flames subside, add another ¼ cup vinegar and remove cheese to warm plates.
  5. Rub the grilled bread sliced with the clove of garlic, add them to the platter, drizzle the platter with olive oil and sprinkle with more oregano.