Rubbing shoulders with American, Swiss, and cheddar cheeses, provolone is one of the usual suspects in the deli case. It’s in the pasta filata family, along with mozzarella and scamorza—all great melters, thanks to the way their curds are stretched and pulled during the make process. High-quality versions found at Italian groceries and cheese shops boast a dense (but not rubbery) paste and a subtly nutty flavor. And while most of us know provolone as turkey’s mild, milky sandwich partner, the cheese becomes more complex with time—aged up to three years, provolone piccante takes on a sharp, almost spicy quality as it matures and is best served on a cheese plate or grated over pasta. The recipes below feature younger provolone dolce smothering rich, marinara-drenched meatballs; oozing out of crispy, golden, pan-fried chicken breasts; enriching a rustic omelet; and more.
Melty cheese with a few seasonings and aromatics make for a simple, crowd-pleasing concoction.
A perky, briny lemon-olive sauce updates an old favorite.
Baked Fusilli with Porcini and Provolone
A decadent pasta dish for a chilly night. Serve with a simple green salad.
Broccoli Rabe Fritatine
A cross between a frittata and an omelet, this rustic fritatine is great for breakfast, lunch, or dinner.
Provolone melted over warm, saucy meatballs makes for one satisfying sandwich.
written and styled by Molly Shuster, photographed by Lauren Volo
One thought on “One Cheese, Five Ways: Provolone Time”
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Saxon Cheese LLC, dba Saxon Creamery, 855 Hickory Street, Cleveland, Wi 53015 920-693-8500 phone or my cell is 920-860-1622. email@example.com