Home > Recipes > Pan-cooked pizzaiola-style provolone
Pan-cooked pizzaiola-style provolone
Course
Second
Time
20
Portions
2 servings
Difficulty
Easy
INGREDIENTS
1 package of Provolone Soresina 600 g cherry tomatoes 10 black olives 10 capers with stems Teaspoon of dried oregano 4 basil leaves Extra virgin olive oil Salt
PREPARATION
In a frying pan, place halved raw cherry tomatoes, well-rinsed olives and capers and drizzle with oil. Season with oregano and basil leaves, and salt to taste.
Cook over a medium flame covered for about 10-12 minutes, stirring occasionally, then allow the liquid from the cherry tomatoes to evaporate for a minute by removing the lid.
Place the slice of provolone in the middle on top of the sauce, cover again and leave for two or three minutes over a very low flame until the cheese is completely melted.
