Provola alla pizzaiola: the recipe for a delicious main dish ready in a few minutes

The provola to pizzaiola it’s a second course easy and quick to prepare, a typical dish of Neapolitan culinary tradition, such as meat pizzaiola and purgatory eggs. A recipe prepared for us by chef michele ghediniwhat can you do fresh provolonebetter if smokedeither skirmish. In our recipe we have prepared the sauce with fresh cherry tomatoesbefore adding the slices of provola, which will have to cook for a few minutesthe perfect time for soften without melting. a brochure of fresh basil and the provola alla pizzaiola is ready to be enjoyed accompanied with fresh bread For him shoe; a poor dish but rich in taste and flavor that will undoubtedly enter the list of your favorite recipes to save dinner.

We serve it on toasted bread toasted bread with a little oil and oregano, but you can also enjoy it simply accompanied by homemade bread.

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How to prepare provola alla pizzaiola

Wash cherry tomatoes 1cut them in half 2 and put them in a frying pan with a drizzle of oil along with a clove of garlic 3.

Cook them for about 15-20 minutes, or until you have a nice sauce. 4. At this point add salt and pepper. Take the provola, cut it into slices. 5 and put it in the pan with the sauce 6.

The provola will need to cook slowly until it softens. 7. Finally, sprinkle with basil, dip the slice of toasted bread in the sauce 8 and serve the provola alla pizzaiola on bread 9 or directly on the plate, accompanied with fresh bread.

Advice

You can also make the sauce with the tomato puree or with me peeled tomatoes, according to your availability. You can also substitute the basil fororigin and enrich the preparation with the addition of pitted black olives.