As appetizer or hors d’oeuvre, a skewer of provoleta and candied tomato is a great choice. It combines the taste of melted cheese with the freshness of tomato.
for 8 portions
| 500 g. | PROVOLETA CHEESE |
| n/a | OLIVE OIL |
| n/a | SALT AND PEPPER |
| 1 kg. | CHERRY TOMATO |
Dip the cherry tomatoes in boiled water during some seconds, cool down at an inverse bain Marie. Peel. Slice in quarters and remove seeds. In a plate with Silpat (a non sticky cloth), take to low heat with a bit of olive oil, salt and pepper and cook till they are tender, but don’t let the disintegrate. Save. Cut the provoleta cheese in cubes of 2 cm. In a fry pan with a jet of olive oil seal all the sides or the cheese cube.
Presentation
Go placing in Brochette sticks, one cube of cheese with one square of candied tomato. Decorate with basil sprouts.
Provoleta is actually the Argentine spinning provolone cheese. Its shape “logged-conic-extended” allows it to be cut in circular slices round and to be cook on a grill. It was the idea of a Calabrese who lived in Argentina, Mr. Natalio Alba. The originals are made of bovine milk, but there also are of goats and sheep, with a more intense flavor.
“This book, which is a great map of flavors of Argentine regions to visit, is rich and varied.”
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