5 Provolone Recipes You Need to Make ...

Yes, provolone is a tried-and-true deli staple. But this pasta filata cheese rewards heat, patience, and a little imagination. Its name is rooted in the Italian words prova or provola, which mean “globe shaped.” After the curds are stretched in salted hot water—responsible for the elastic texture—they are formed into different shapes and then brined and aged.

Arancini with Provolone and Sun-Dried...

Arancini are traditionally filled with mozzarella, but provolone brings a deeper, more assertive melt. Mild provolone softens without disappearing, adding richness and a gentle tang that stands up to the crisp exterior. Sun-dried tomato aioli delivers acidity and sweetness, cutting through the arancini’s richness while echoing southern Italian flavors. Serve hot, when the centers are still gooey and the contrast between crunch and cream is at its peak.

Hand Pies with Provolone and Spiced P...

These hand pies pair mild provolone with a savory-sweet plum compote for contrast and balance. Plums are cooked with brown sugar, balsamic vinegar, and rosemary until jammy. The rustic square shape allows for generous filling and clean edges while showcasing the layered interior.