Latteria Soresina Topolino Provolone 270g

Provolone is a typical cheese of the Po Valley, born from the encounter between the tradition of stretched curd cheese from southern Italy and the great availability of milk from the north. This was only possible in the mid-nineteenth century, when with the unification of Italy the southern farmers were able to move to the north, bringing their traditions and techniques with them and thus creating a whole new cheese. The name Provolone comes from the word Provola, which indicates a small spun curd cheese. This one resembles it in some respects and not in others, such as the abundant size of the Provolone and above all for the flavor, much more decisive. Provolone is distinguished from other stretched curd cheeses for its remarkable quality of being able to mature for a long time, for over a year, without drying out and without becoming a grating cheese. 

Product in: ITALY

RECIPE: PASTA WITH BACON, PROVOLONE AND POTATOES

INGREDIENTS: PROVOLONE or PROVOLONE PICCANTE, BACON, OIL, POTATO, FUSILLI PASTA

METHOD: First, bring the water that will be used to cook the pasta to a boil, add salt and add the diced potato, let it cook for 5-6 minutes; after about 5 minutes of cooking the potato, lower the pasta and cook for the necessary time. Meanwhile, put the provolone into pieces in the jug: 15 sec. speed 5. Keep aside. In the jug, put the extra virgin olive oil and the bacon, cook: 5 min. at 100 ° speed soft, counterclockwise. If you don't have a Thermomix, you can cut the provolone by hand, into small cubes or with a mixer; and cook the pancetta in oil over medium heat for a few minutes, stirring from time to time. When the pasta is cooked, drain it, add the provolone cheese and then the pancetta with the oil, mixing thoroughly so that the cheese melts completely. Fusilli with provolone, bacon and potatoes are ready ... simple, right? Serve the dish hot ...