Pizzaiola-style Provola
- Difficulty: Very easy
- Prep time: 5 min
- Cook time: 35 min
- Serving: 4
- Cost: Low
PRESENTATION
Provola alla pizzaiola, now that's a really really good dish. We're talking classic Italian cheese recipes from southern Italy—especially Campania. This one's a vegetarian twist, swapping out the usual veal for provola cheese slices. They melt into a gooey and stringy delight, all wrapped in tomato passata, garlic, and oregano. Seriously good stuff. And the key? Keep the heat low. That's how the cheese stays so so tender, without breaking apart. You know, the pizzaiola sauce—rich with tangy tomatoes and a touch of oregano—just fills your kitchen. Like, totally reminds you of a traditional Italian home.
Often served as a main or second course, a big plate of provola alla pizzaiola pairs perfectly with crusty toasted bread. Pretty simple, right? I mean, it's ideal for mopping up every bit of that sauce and melted cheese. And look, it’s a comforting dish, like a hug on a plate, satisfying those cravings for something hearty yet not too heavy.
In Campania, the provola pizzaiola recipe is one way to enjoy the pizzaiola style. There are others, too, featuring veggies like zucchini, eggplant, or even potato gratin. Those veggies soak up the same tomato, garlic and oregano flavors. Thing is, traditional Italian recipes are flexible and easy to whip up, even on busy days. The cheese is often smoked provola. And here's the thing—it adds a rich, slightly earthy flavor. Plus, that beloved stringy pull typical of smoked provola dishes.
Whether for a family dinner or a quick lunch, this dish fits any occasion. No special techniques needed. For real, it's a wonderful intro to Italian cooking methods, offering southern Italy's taste with just a few ingredients and a low flame. Anyone into quick Italian meals or comforting cheese dishes will be drawn to this one. It's a perfect way to experience the soft, melty goodness of this regional specialty, bringing the flavors of Italy straight to your table.
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- INGREDIENTS
- Smoked provola cheese 10.6 oz (300 g)
- Tomato purée 1.7 cups (400 g) - approximately 1 2/3 cups
- Garlic 1 clove
- Extra virgin olive oil to taste
- Oregano to taste - dry
- Fine salt to taste
How to prepare Pizzaiola-style Provola
To prepare the pizzaiola-style provola, start with the sauce: heat a splash of oil with a clove of garlic 1 and the oregano 2, then pour in the tomato passata 3.
Season with salt 4, cover with a lid 5 and simmer gently for about 30 minutes. Meanwhile, slice the provola into slices about 3/8 inch thick 6.
After the cooking time, remove the garlic 7 and lay the provola slices into the sauce 8, then add a little more oregano 9.
Cover again with the lid 10 and continue to cook over very low heat for about 3–5 minutes without stirring. The provola should melt without tearing apart 11. Serve your pizzaiola-style provola immediately, garnished with extra oregano to taste 12!