{"id":17583,"date":"2023-01-17T11:57:49","date_gmt":"2023-01-17T02:08:29","guid":{"rendered":"http:\/\/shop.movery.it\/provola-alla-pizzaiola\/"},"modified":"2023-03-01T16:54:36","modified_gmt":"2023-03-01T15:54:36","slug":"provola-alla-pizzaiola","status":"publish","type":"post","link":"https:\/\/movery.it\/en\/provola-alla-pizzaiola\/","title":{"rendered":"Provola pizzaiola: a riot of flavors simple to prepare"},"content":{"rendered":"<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_68_1 ez-toc-wrap-left counter-hierarchy ez-toc-counter ez-toc-custom ez-toc-container-direction\">\n<div class=\"ez-toc-title-container\">\n<p class=\"ez-toc-title\" >Table of Contents<\/p>\n<span class=\"ez-toc-title-toggle\"><\/span><\/div>\n<nav><ul class='ez-toc-list ez-toc-list-level-1' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/movery.it\/en\/provola-alla-pizzaiola\/#Provola_alla_pizzaiola_origini_e_ricetta\" title=\"Provola pizzaiola cheese: origins and recipe\">Provola pizzaiola cheese: origins and recipe<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/movery.it\/en\/provola-alla-pizzaiola\/#La_ricetta\" title=\"The recipe\">The recipe<\/a><ul class='ez-toc-list-level-4' ><li class='ez-toc-heading-level-4'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/movery.it\/en\/provola-alla-pizzaiola\/#Ingredienti\" title=\"Ingredients\">Ingredients<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-4'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/movery.it\/en\/provola-alla-pizzaiola\/#Preparazione\" title=\"Preparation\">Preparation<\/a><\/li><\/ul><\/li><\/ul><\/li><\/ul><\/nav><\/div>\n<p data-pm-slice=\"0 0 []\">The<strong> provolone<\/strong>, sister of the <strong>mozzarella<\/strong> with a strong and intense flavor, would even trace its origins back to the <strong>Middle Ages<\/strong>, although there is no certainty about it; in fact, it is thought that the first to experience its goodness were the <strong>monks<\/strong> who were engaged in the processing of <strong>milk<\/strong> produced by their own farms. We have confirmation that already in the <strong>Six hundred<\/strong> was produced and used, and this thesis is confirmed especially by its presence on the tables of the recreated taverns in the ancient <strong>cribs<\/strong> Neapolitans.<\/p>\n<p>Although there are several regions that claim \"ownership,\" we inevitably tend to associate this product with the <strong>Campania<\/strong> 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 <strong>potato and provolone pasta<\/strong>, at the <strong>provolone in carrozza<\/strong>, and to the variant we will discuss today: the <strong>provolone pizzaiola<\/strong>.<\/p>\n<h2><span class=\"ez-toc-section\" id=\"Provola_alla_pizzaiola_origini_e_ricetta\"><\/span>Provola pizzaiola cheese: origins and recipe<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p>The provolone is a <strong>cheese <\/strong>to <strong>pasta filata<\/strong> with the classic head shape, which can be associated with a seasoned mozzarella as both are derived from the processing of raw milk from <strong>cow<\/strong>; provola preserves its flavor much more when cooked, and it can also be stored for longer. Precisely for this reason in <strong>Bourbon era<\/strong> this product also assumed a strong value from the point of view of <strong>commercial<\/strong>.<\/p>\n<p>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 <strong>basil<\/strong> and of the<strong>oregano<\/strong>, the unmistakable taste and texture of provolone cheese.<\/p>\n<p>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 <strong>tomato<\/strong>.<\/p>\n<p>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 <strong>chili<\/strong>, which is to be placed at one's discretion.<\/p>\n<h3><span class=\"ez-toc-section\" id=\"La_ricetta\"><\/span>The recipe<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<h4><span class=\"ez-toc-section\" id=\"Ingredienti\"><\/span>Ingredients<span class=\"ez-toc-section-end\"><\/span><\/h4>\n<ul>\n<li>600 g of provolone cheese<\/li>\n<li>400 g red tomatoes or cherry tomatoes<\/li>\n<li>halls<\/li>\n<li>chili<\/li>\n<li>1 clove of garlic<\/li>\n<li>2 tablespoons of extra virgin olive oils<\/li>\n<li>oregano<\/li>\n<li>4 basil leaves<\/li>\n<\/ul>\n<h4><span class=\"ez-toc-section\" id=\"Preparazione\"><\/span>Preparation<span class=\"ez-toc-section-end\"><\/span><\/h4>\n<p>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 saut\u00e9 a clove of garlic (cut it into small pieces if you prefer).<\/p>\n<p>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).<\/p>\n<p>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.<\/p>\n<p>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.<\/p>\n<p>Of course, this is the classic recipe but you can make as many changes as you like, such as adding <strong>black olives<\/strong> or vegetables, such as the <strong>eggplant <\/strong>(A super yummy idea is to recreate a kind of <strong>sandwich<\/strong> inserting the slice of provolone between two grilled eggplants).<\/p>","protected":false},"excerpt":{"rendered":"<p>Provolone alla pizzaiola is a traditional Neapolitan dish that wins everyone over with its...<\/p>","protected":false},"author":11,"featured_media":15744,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","content-type":"","footnotes":""},"categories":[313],"tags":[],"locations":[167,208],"class_list":["post-17583","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sapori-tipici","locations-campania","locations-napoli"],"pp_statuses_selecting_workflow":false,"pp_workflow_action":"current","pp_status_selection":"publish","_links":{"self":[{"href":"https:\/\/movery.it\/en\/wp-json\/wp\/v2\/posts\/17583","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/movery.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/movery.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/movery.it\/en\/wp-json\/wp\/v2\/users\/11"}],"replies":[{"embeddable":true,"href":"https:\/\/movery.it\/en\/wp-json\/wp\/v2\/comments?post=17583"}],"version-history":[{"count":0,"href":"https:\/\/movery.it\/en\/wp-json\/wp\/v2\/posts\/17583\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/movery.it\/en\/wp-json\/wp\/v2\/media\/15744"}],"wp:attachment":[{"href":"https:\/\/movery.it\/en\/wp-json\/wp\/v2\/media?parent=17583"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/movery.it\/en\/wp-json\/wp\/v2\/categories?post=17583"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/movery.it\/en\/wp-json\/wp\/v2\/tags?post=17583"},{"taxonomy":"locations","embeddable":true,"href":"https:\/\/movery.it\/en\/wp-json\/wp\/v2\/locations?post=17583"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}