Dairy
Provolone
Also called Provolone del Monaco
A stretched-curd cow's-milk cheese, kneaded in hot water like mozzarella, then shaped and hung to age. Provolone del Monaco, from the hills above Sorrento, is a semi-hard, buttery and sharp one.
Origin
Southern Italy, especially Campania; Provolone del Monaco comes from the Sorrento peninsula.
Flavour
Mild and milky when young; sharp, buttery and a little spicy when aged.
How to use it
Grate aged provolone into pasta off the heat with a splash of cooking water so it melts smoothly, as in spaghetti alla Nerano. Slice younger provolone for sandwiches or bakes.
Storage
Wrap in paper and refrigerate; a whole piece keeps for weeks.
Recipes using it
Spaghetti alla Nerano
The Sorrento coast's summer pasta: fried zucchini melted into spaghetti with Provolone del Monaco, Parmigiano and basil. Creamy, with no cream.
Medium
Philly cheesesteak
Thinly shaved ribeye seared on a very hot pan with onions, chopped, covered in melted provolone or Cheez Whiz and scooped into a long soft roll.
Easy
Provoleta
A thick disc of Argentine provolone grilled until crusted and bubbling, seasoned with oregano and chilli and eaten from the pan with bread.
Easy
