The provola in tomato sauce is one of the many leftover recipes typical of the humble Campanian cuisine and is a delicious main course where the strong flavor of smoked provola perfectly pairs with the tomato sauce.
It’s a very simple and quick preparation, almost child-friendly, the only precaution is to use fresh provola, not scamorza, but let it rest in the fridge for one or two days to dry slightly, as overly fresh provola would release too much milk into the tomato sauce. After all, this recipe was born from the need to use up provola leftovers that are no longer very fresh.
Another essential rule to best enjoy this dish is to accompany it with plenty of bread or, if you prefer, you can decide to enjoy your provola in tomato sauce directly on a slice of bread as a topping for a crispy bruschetta.
Now take a minute to read the recipe and then…let’s cook and eat!!
See also
- Difficulty: Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 10.5 oz smoked provola (fresh)
- 14 oz peeled tomatoes
- 1 clove garlic
- to taste extra virgin olive oil
- to taste salt
- A few leaves basil
Tools
- 1 Knife
- 1 Paper towels
- 1 Pan
Steps
Preparing provola in tomato sauce takes just a few minutes and only one pan.
First, slice the provola into finger-width slices and pat them with paper towels to dry.
In a pan, heat a drizzle of extra virgin olive oil and sauté a clove of garlic.
When it starts to sizzle, add the peeled tomatoes and salt to the pan.
Let the sauce thicken for about ten minutes, then remove the garlic and add the provola slices and basil leaves to the pan.
Cover the pan with a lid and continue cooking for a couple more minutes until the provola begins to soften.
At this point, all that’s left is to plate your provola in tomato sauce while it’s still hot and gooey and accompany it with plenty of bread for a super “scarpetta” 😉.
