Clean a zucchini, cut it into small pieces and boil it in salted water. At the end of cooking, drain the zucchini and put it in the bowl of the minipimer adding oil, a cup of cold water and blend until it becomes a cream. Keep it aside. Cut the remaining zucchini into...
SMOKED PROVOLA CHEESE
Smoked Provola is a typical fresh spun paste cheese with a slightly smoky taste of Campania produced with 100% Italian cow’s milk and famous for its strong flavour.
This cheese is particularly appreciated for its intense flavour given by the special smoking procedure that gives Provola its typical taste and colour.
The product is delivered vacuum-packed to preserve best its organoleptic properties.
Cow’s MILK, rennet and salt.
Cow’s MILK, rennet and salt.
Smoked Provola is produced following a procedure similar to the one used for mozzarella. Unlike the latter, which requires cool storage and has a short shelf life, Smoked Provola has a longer one thanks to the smoking technique it undergoes during manufacturing. This process takes place immediately after the stretching phase - which is essential to give the cheese a firmer texture - and Provola is placed in contact with burnt straw inside a closed environment. The smoking process gives the product its characteristic appearance and aroma.
HOW TO TASTE IT BEST
It is characterized by a brown colour on the outside and an ivory-white, compact and soft paste on the inside. To enjoy Smoked Provola at its best, we recommend eating it au naturel, dressed with a drizzle of extra virgin olive oil as an appetiser or as a main course accompanied by raw seasonal vegetables, such as cherry tomatoes.
It is also ideal to enrich traditional meat or fish dishes. Whether you decide to enjoy it au naturel or combined with other foods, the unique flavour of Smoked Provola will definitely conquer you!
Smoked Provola can be eaten raw but is also perfect for cooking to create tasty dishes. In fact, you can use this cheese in various recipes that will furtherly enhance its unique flavour. One of the most classic ways to enjoy it is to cook thick slices of Smoked Provola in a nonstick pan with some tomato sauce for a few minutes. Due to its firm texture, the Provola will soften without melting completely. Another way to consume Smoked Provola is to cut into cubes to enrich pasta dishes. A traditional food combination of Campania is the one with pasta, potatoes and Provola, but it can also be melted on hot pasta dishes with tomato sauce or baked to form a crispy top layer.
For asparagus Cut the asparagus into julienne strips. Place them in a bowl and add 1 tablespoon of extra virgin olive oil, the juice of half a lemon, salt and mix. For the dressing In a bowl add the low-fat yogurt, 1 tablespoon of extra virgin olive oil, salt and...
Mix flour and beer, and dip the zucchini flowers in the batter. In the meatime, heat oil in a deep pan and, once it has reached the temperature of 180°, place the battered zucchini flowers in it. Once they start to golden, take them out and place them on absorbing...