2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Provolone is an Italian cheese that is available in a variety of forms - as a pie, cylinder, in the form of figurines or a bottle.
It is soft and very pleasant to the taste. There are two types of this cheese - Provolone Dolce, which is sweeter, and Provolone Picante, which has a rich aroma and taste.
Provolone is served sliced, with white or red wine, and can be eaten with slices of homemade bread.
But there are many other applications in cooking. In southern Italy, Provolone is added to various types of pasta. Because it melts easily, the heat of the paste makes it stretchy and very tasty. When warmed, it becomes even more fragrant.
The Italian salad with Provolone and avocado is very nice and fresh. You need a bunch of arugula, which is chopped and placed in a salad bowl. Add diced Provolone cheese.
Then add chopped tomatoes and slices of hard-boiled eggs. Peel an avocado, remove the stone and chop the soft part. Mix everything in a bowl and sprinkle with a mixture of olive oil, mustard, lemon juice and salt.
Provolone is also served grilled - then the cheese melts and becomes very tasty.
Oven-baked Provolone is also very tasty. You need 300 grams of Provolone, 1 bagel and a few sprigs of basil.
The cheese is placed in a ceramic dish and heated to 180 degrees for ten minutes. Remove from the oven, sprinkle with basil and serve with pieces of baked baguette.
The risotto with Provolone is very tasty and melts in your mouth. You need half a kilo of mushrooms, 200 grams of Provolone cheese, 400 grams of rice, 50 milliliters of olive oil, 1 liter of vegetable broth, 1 onion, a glass of white wine, salt to taste.
Cut the onion and fry until golden. In a separate bowl, fry the chopped mushrooms for ten minutes. Add the rice to the onion and fry for five minutes.
Add the wine and stir until it evaporates. Add the broth and stir. Once the rice is almost ready, add the mushrooms, sliced cheese and salt.
Recommended:
Culinary Use Of Barley
Barley (Hordeum distichon, Hordeum vulgare) is a plant of the Cereal family. It has been used for food since the Neolithic. Written data about it are found from the 1st century. Then the ancient Greek healer Diskoridis recommended it as a remedy for sore throat, against a bad mood and for weight loss.
Culinary Use Of Lemongrass
Lemongrass is also called citronella. It has a bright and fresh aroma of lemon and over 50 varieties. It is distributed mainly in the tropics and temperate zones. It is a perennial plant with long and sharp and tall leaves. From it the leaves in the ground part of the grass are used.
Culinary Use Of Macaw
Few have heard the word "ararut", and those who have heard it from somewhere have no idea what it is. Ararut is a type of cereal crop, little known in Bulgaria. However, it is very useful because it is extremely easy to digest and contains many vitamins.
Culinary Use Of Indrishe
Indrisheto is a highly aromatic herb that should be present in every household. Few people know that indrisheto is actually the only type of geranium edible. Visually it looks like geranium, but it smells like a rose - interesting, isn't it?
Culinary Use Of Mesquite
Mesquite flour is obtained from the fruits in the form of pods and legumes from the tree Mesquite . There are about 45 species of mesquite trees distributed in arid areas around the world. They grow in parts of South America, the southwestern United States and even the Chihuahua Desert in Mexico.
