Fried Provolone With Italian Salsa Recipes

PROVOLETA (GRILLED PROVOLONE CHEESE)

Steps:

• Make the chimichurri: In a small bowl, stir together the parsley, oregano, garlic, olive oil, salt and pepper, crushed red pepper, vinegar and water. Thin with a little more water, if necessary, to make a pourable sauce. Set aside to let flavors meld. Sauce may be prepared up to 1 hour in advance.
• Set a small cast-iron pan over medium-high heat (or over hot coals). When pan is hot, put in the cheese. Sprinkle with half the oregano and crushed red pepper.
• Cook for about 2 minutes, until the bottom begins to brown. Carefully flip the cheese with a spatula and cook for 2 to 3 minutes more, until the second side is browned and the cheese is beginning to ooze. Transfer cheese to a plate and sprinkle with remaining oregano and crushed red pepper. Serve immediately, accompanied with bread and chimichurri. (Alternatively, finish the cheese by putting it under the broiler or in a hot oven.)

PROVOLONE AND BROCCOLI ALFREDO

Steps:

• Begin by cooking the pasta according to package directions (please note, if you plan on adding penne to the sauce, you might want to cook the penne just under the suggested cooking time, as it will continue to cook and absorbe some of the sauce once added).
• In a non-stick pan sauté the broccoli in a little butter until the broccoli is tender crisp.
• In a medium non-stick saucepan, over a low flame melt butter and stir in flour.
• Add cream and milk, turn up the heat and cook, stirring constantly, until mixture comes to a boil and thickens slightly.
• Stir in Parmesan, Provolone, Mrs Dash Tomato, Basil& Garlic Seasonings and stir until cheese is melted and the sauce is throughly heated and creamy smooth.
• Now, you can do one of two things.
• You can add the broccoli to the sauce, toss to coat and serve over hot cooked penne or you can add the broccoli and the penne to the sauce, toss to coat (my choice) then serve while still steaming.
• Either way, enjoy your meal!