Baked Provolone In Terracotta Clay Earthenware, Delicious and simply as A, B, C ..
Ingredients & Tools:
1 Cazuela / Earthenware Clay Baking Vessel ..
1 large round of Provolone per person
1 Green Italian Horn Pepper or Bell variety
1 Red Onion sliced in thin arcs or rings.
1 small Red Bell or Italian Red Horn Pepper ..
A home made tomato sauce ( or if you prefer a bottled variety)
Italian Extra virgin olive oil to grease the earthenware so that the tomato sauce does not stick to the earthenware ..
Salt, Freshly Ground Pepper, and a pinch of: Dried Basil or Fresh, Parsely or Fresh, Thyme, Oregano and Savory ..
1) Slice all your veggies in rings or arcs as in photograph ..
2) Pre heat Oven to 180 Centigrade
3) In the earthenware vessel: Grease with 1 tablespoon of Italian Evvo.
4) Then, place your tomato sauce ( 3 tablespoons more or less to coat the earthenware.
5) Place the thick round of Provolone on top of the tomato sauce.
6) Gently place the veggies on top of the cheese as seen in photo.
7) Sprinkle the herbs and spices to your taste ..
8) Guard carefully as Provolone has a low heating point. I bake mine for exactly 5 minutes to 7 minutes at the most ..
9) Serve with some Rustic Country Italian Bread for dipping and a Chilled Italian Verdecchio White Wine or a Prosecco. White Wine dissovles fats in the system ..
Enjoy ! Voila ! Buon Apetito.
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