Provoleta is a highly appreciated dish not only for its flavor and texture but also for how simple it is to prepare. This recipe features provoleta served with a tomato chutney garnish, an ideal accompaniment for this type of simple yet flavorful dish. The combination of good provolone cheese with a garnish of tomato, basil, olive oil, and the classic touch of oregano makes this recipe fantastic. Take note of the ingredients and step-by-step instructions...
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Place the discs of provolone cheese in a skillet with a little olive oil.
Once cooked on one side, flip them over and sprinkle with chopped basil or place a few basil leaves on top, depending on your preference.
Cook until the cheese begins to melt, then remove from the skillet.
Finely chop the onion and garlic.
Sauté them in a small skillet with a little olive oil.
Add a pinch of ground ginger, the tomatoes (previously chopped), the brown sugar, and the three tablespoons of white vinegar.
Cook over low heat until the liquid reduces by half.
Serve each provoleta on a plate, adding a bit of chutney on top and sprinkling with oregano.
Use fresh basil for a more aromatic flavor.
Ensure the provolone cheese is cooked evenly on both sides for the best texture.
Let the chutney simmer slowly to enhance its flavors.
Serve the dish immediately while the cheese is warm and gooey.
Can I use a different type of cheese?
Provolone cheese is ideal for this recipe due to its melting properties and flavor, but you can experiment with similar cheeses like mozzarella or fontina.
How long does the chutney last?
The chutney can be stored in an airtight container in the refrigerator for up to one week.
Can I make the chutney ahead of time?
Yes, the chutney can be prepared ahead of time and reheated before serving.
What can I serve with this dish?
This dish pairs well with crusty bread or a fresh green salad.
Is this dish suitable for vegetarians?
Yes, this dish is vegetarian as it contains no meat or animal-derived products other than cheese.
