Italiano
The recipes of the cuisine of Campania.
Lucky couple of products. A simple dish to prepare and fast. It also lends itself to any imaginative variation. We, for example, we can suggest to include in the process, before baking, pepper or hot pepper if you like strong flavors, or cream of pumpkin or zucchini if you want to make it a little ‘more posh. Of one thing we are certain. A single slice for each diner will not be enough. They will ask for an encore.
Serves 4 (for 8 rolls provolone): provola Agerola weight from 800 to 1200 g (depending on the appetite of each), 16 lemon leaves and large greens, olive oil, pepper or chili oil (if you like strong flavors), toothpicks (if leaves are small)
Making of recipe
Cut into slices, at least two per diner, provola after it is made, however, stand at least 30-45 minutes in the refrigerator. This is not to make as much milk release during cooking. If the lemon leaves are large, then place the provola between two of these without using toothpicks. If, instead, the leaves are small, use toothpicks to hold them together. On slice of provola, close it before the leaves, pour a drop of oil, and if you like pepper or chili, or if the cream of pumpkin or zucchini.
Place now above a grill or in a pan already at high temperature. Both sides need to be cooked. Remove from heat, depending on how you like the texture. Just grilled or almost dark. Serve without removing the leaves of lemon. The scent that will unleash will be exceptional. Accompanying them with a slice of villager will complete the work.
