Recipes & Wine Pairing.

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Provolone

General information:
Origin: Southern Italy.
Strength: Semi-hard
Taste: a semi hard texture with a spicy and very sharp aftertaste.
Fat content:  48% Fat in dry matter= 23% fat
Season: all year.

Wine Pairing:

Moscato, Sancerre or Beaujolais, Pinot noir.

Description:

Provolone is an Italian cheese that originated in Southern Italy, where it is still produced in various shapes as in 10 to 15 cm long pear shapes, sausage shape or cone shape. Provolone is also produced in North America and Japan. The most important Provolone production region is currently Northern Italy.

Provolone is a semi-hard cheese with taste varying greatly from Provolone Piccante (piquant) with a very sharp taste, to Provolone Dolce (sweet) with a very mild taste.

 

Recipes:

Swordfish Rolls

Serves: 4 persons.

Preparation Time: 15 minutes.

Cooking Time: 10 minutes

Ingredients:

Preparation:

Chop and brown the onion, garlic and bits of the swordfish trimmings in 1 tbs. oil. Add the parsley, basil, breadcrumbs and capers. Cook for 2 min., and then remove from heat, cool, and pass through a food mill. Combine the diced Provolone piccante and the eggs with the mixture. Add salt and pepper to taste and work into smooth filling.

Flatten the swordfish fillets slightly with a mallet and place a spoonful of filling in the middle. Roll up the fillets and close with toothpicks. Cook the swordfish rolls either broiled or or sautéed in olive oil. Serve with salmoriglio sauce.

Note:
The swordfish trimmings should weigh no less than 8 oz.

Bon appétit.

Soon more recipes . . . be patient.