The provolone, sister of the mozzarella with a strong and intense flavor, would even trace its origins back to the Middle Ages, although there is no certainty about it; in fact, it is thought that the first to experience its goodness were the monks who were engaged in the processing of milk produced by their own farms. We have confirmation that already in the Six hundred was produced and used, and this thesis is confirmed especially by its presence on the tables of the recreated taverns in the ancient cribs Neapolitans.

Although there are several regions that claim "ownership," we inevitably tend to associate this product with the Campania for its undisputed quality and the endless ways in which it is used to flavor traditional dishes that are always present on the Neapolitan table; just think of the famous potato and provolone pasta, at the provolone in carrozza, and to the variant we will discuss today: the provolone pizzaiola.

Provola pizzaiola cheese: origins and recipe

The provolone is a cheese to pasta filata with the classic head shape, which can be associated with a seasoned mozzarella as both are derived from the processing of raw milk from cow; provola preserves its flavor much more when cooked, and it can also be stored for longer. Precisely for this reason in Bourbon era this product also assumed a strong value from the point of view of commercial.

In its simplicity, provola alla pizzaiola is a riot of flavors resulting from the combination of fresh produce: the sweetness of tomatoes, the fragrance of the basil and of theoregano, the unmistakable taste and texture of provolone cheese.

The creation of this dish, which has become a must in Parthenopean cuisine, dates back to poor peasant families who, unable to afford a wide variety of products, used the ingredients that were never lacking in the home, including cheese and tomato.

The secret to making a delicious provola alla pizzaiola is to use fresh cherry tomatoes, freshly picked basil and a provola that is dry enough so that it does not release too much water during cooking. Also adding to the flavor is the chili, which is to be placed at one's discretion.

The recipe

Ingredients

• 600 g of provolone cheese
• 400 g red tomatoes or cherry tomatoes
• halls
• chili
• 1 clove of garlic
• 2 tablespoons of extra virgin olive oils
• oregano
• 4 basil leaves

Preparation

To start, wash the cherry tomatoes well, dry them and remove the green stem. You can cut them any way you like, if they are too big even in 4 pieces. Meanwhile, heat the oil in a large frying pan and sauté a clove of garlic (cut it into small pieces if you prefer).

After a few minutes, add the cherry tomatoes, covering the pot with a lid, and let them cook for about ten minutes, adding a pinch of salt as they cook (be careful! the provolone is already quite salty).

Add the washed basil leaves to the forming sauce and let it cook for another 5 minutes, checking that it does not dry out too much. Before turning off the heat, add the provolone slices (about 1 cm thick) and let them melt with the flame off, covering the pot with the lid.

After a few minutes it is ready to be served: add your favorite spices, such as oregano and chili pepper, and enjoy it immediately, avoiding leaving it too long in the pot otherwise it will solidify again.

Of course, this is the classic recipe but you can make as many changes as you like, such as adding black olives or vegetables, such as the eggplant (A super yummy idea is to recreate a kind of sandwich inserting the slice of provolone between two grilled eggplants).