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Add a photoServings: 6
Ingredients
- 2 lb provolone or possibly caciocavallo Flour for dredging
- 8 slc Italian peasant bread, 1 1/2" thick (or possibly any other crusty bread cut)
- 3 Tbsp. extra-virgin extra virgin olive oil
- 1 tsp dry oregano flowers
- 1/2 c. white wine vinegar
- 1 x garlic clove
Directions
- Cut the cheese into 6 slices, each about 3/4-inch thick. Using your palms, press flour onto each side of each cheese slice, shaking off any extra and set the cheese slices aside.
- Brush the bread slices with a little extra virgin olive oil and grill on both sides.
- In a 12- to 14-inch saute/fry pan, heat the extra virgin olive oil over high heat. Place the cheese in the pan in a single layer. Cook cheese till a brown crust develops. Turn the cheese over with a spatula and sprinkle with a healthy pinch of oregano flowers. Cook for 2 min more. Drain some fat from he pan, add in 1/4 c. white wine vinegar and let it flame. When the flames subside, add in another 1/4 c. vinegar and remove cheese to hot plates.
- Rub the grilled bread slices with the clove of garlic, add in them to the platter, drizzle the platter with extra virgin olive oil and sprinkle with more oregano.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 178g | |
| Recipe makes 6 servings | |
| Calories 595 | |
| Calories from Fat 413 | 69% |
| Total Fat 47.0g | 59% |
| Saturated Fat 26.76g | 107% |
| Trans Fat 0.0g | |
| Cholesterol 104mg | 35% |
| Sodium 1326mg | 55% |
| Potassium 218mg | 6% |
| Total Carbs 3.43g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.85g | 1% |
| Protein 38.71g | 62% |
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