Fried Provolone - {Formaggio Fritto}

Recipe Ingredients

2 lbs	908g / 32oz	Provolone or caciocavallo
		Flour - for dredging
8		Italian peasant bread, 1 1/2" thick
		= (or any other crusty bread cut)
3 tablespoons	45ml	Extra-virgin olive oil
1 teaspoon	5ml	Dried oregano flowers
1/2 cup	118ml	White wine vinegar
1		Garlic clove

Recipe Instructions

Cut the cheese into 6 slices, each about 3/4-inch thick. Using your palms, press flour onto each side of each cheese slice, shaking off any extra and set the cheese slices aside.

Brush the bread slices with a little olive oil and grill on both sides.

In a 12- to 14-inch saute pan, heat the olive oil over high heat. Place the cheese in the pan in a single layer. Cook cheese until a brown crust develops. Turn the cheese over with a spatula and sprinkle with a pinch of oregano flowers. Cook for 2 minutes more. Drain some fat from he pan, add 1/4 cup white wine vinegar and let it flame. When the flames subside, add another 1/4 cup vinegar and remove cheese to warm plates.

Rub the grilled bread slices with the clove of garlic, add them to the platter, drizzle the platter with olive oil and sprinkle with more oregano.

This recipe yields 6 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2F13) - from the TV FOOD NETWORK

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