Smoked Provola alla Pizzaiola
- 31 gen
- Tempo di lettura: 2 min
🥘 Smoked Provola "alla Pizzaiola"
Provola alla pizzaiola is the ultimate Italian comfort food: stringy, savory, and incredibly fast to make. It’s the perfect solution when you're short on time but craving something truly delicious.
🛒 Ingredients (Serves 2)
Smoked Provola cheese: 300g (10 oz). Pro tip: Use cheese from the day before so it’s firmer and less watery.
Peeled tomatoes or tomato purée: 250g (approx. 1 cup).
Garlic: 1 clove.
Dried oregano: A generous amount.
Extra Virgin Olive Oil: To taste.
Salt and Pepper: To taste.
Fresh basil: A few leaves.
👨🍳 Instructions
The Sauce: In a large skillet, sauté the garlic clove in a drizzle of olive oil. Once golden, add the crushed peeled tomatoes or purée. Add a pinch of salt and simmer over medium heat for about 10-12 minutes.
The Aromatics: Once the sauce has thickened, remove the garlic and stir in the black pepper and a generous dusting of oregano.
The Cheese: Slice the provola into thick rounds (about 1-1.5 cm or half an inch thick). Place the slices directly into the bubbling sauce.
The Melt: Immediately cover the pan with a lid and turn off the heat (or leave it on low for 1 minute max). The residual heat from the sauce will melt the cheese perfectly without making it rubbery.
Serving: Garnish with fresh basil and serve immediately while piping hot.
💡 Chef's Tips
Bread is Mandatory: In Italy, we call it "la scarpetta"—mopping up the leftover sauce with bread. It’s not optional; it’s the best part!
Avoid the Water: If your provola is very fresh (moist), slice it and let it drain in a colander in the fridge for a couple of hours before cooking. This prevents the sauce from getting watery.
Kick it Up: For a bolder flavor, try adding desalted capers or black Gaeta olives to the sauce while it simmers.
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