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Provolone Valpadana pizzaiola style

by | Jul 18, 2017 | Recipes | 0 comments

DIFFICULTY: 3

INGREDIENTS PER 4 PEOPLE

Provolone Valpadana, 8 slices approx. of 2,1 oz each
chilli pepper, 1 little piece
olive oil, 3 tbsp
oregano
salt
diced tomatoes, 17,6 oz
garlic, 2 cloves

PROCEDURE

Heat the extra virgin olive oil into a large frying pan. As soon as it starts to bubble, add the crushed garlic and gently brown for a few seconds then add the diced tomatoes. Add the chilli, season, so mix the ingredients together then cover and cook for about 10 mins. So, remove the lid and lay the Provolone Valpadana slices in the pan, overlapping them if necessary. Sprinkle with oregano to taste. Put the lid back on and cook for a few more minutes until the Provolone Valpadana starts to melt.

Thanks to: Provolone Valpadana

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