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Pan-fried Provolone with Olive Oil

Serves 4

© by Damian March

A deliciously oozy treat, from Cucina Siciliana by Ursula Ferrigno.


  • Olive Oil 4 Tbs, for frying
  • Garlic 2 cloves, crushed
  • Provolone Cheese 700 g, cut into 2.5 x 1-cm strips
  • White Wine Vinegar 4 Tbs, or a little Balsamic Vinegar
  • Freshly Chopped Oregano 4 tsp
  • Good-Quality Extra Virgin Olive Oil to serve
  • Wonderful Bread to mop up the juices

Cook It

  1. Heat the olive oil in a large frying pan/skillet set over low heat. Sauté the garlic until coloured and then discard. Add the cheese, arranging it in a single layer. Cook for 3–4 minutes on each side, without allowing the cheese to burn. Transfer to a serving plate.
  2. Pour over the vinegar and sprinkle with oregano. Serve immediately with a little good oil on top and some great bread.

Excerpted from Cucina Siciliana by Ursula Ferrigno, published by Ryland Peters & Small (CAN $27.95). Photography by David Munns © Ryland Peters & Small. Used with permission from the publisher.