Formaggio Fritto…Fried Provolone
Ingredients
- 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)
Directions
- 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.
- Brush the bread slices with a little olive oil and grill on both sides.
- 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.
- 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.
- 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.