Grade A                 Higher level

CIBUS 2018

CIBUS 2018

 Pavillion 2 | Stand COO2 

Provolone Provoletta

Italian semi-hard D.O.P. pasta filata cheese obtained from pasteurized cow milk, with a cylindrical shape
Provolone Provoletta
Energy 1560/376 kjoule/kcal
Protein 26
Carbohydrates 0,5
Fat 30
Product code: 30014
Ingredients: Milk, salt, rennet. Not edible rind treated with Preservatives: E203, E235
Rind: Firm but not hard, coated
Structure: Firm, possible stratified structure
Texture: Medium firm and medium supple paste
Colour: White and/or straw yellow
Taste: Tasty, quite piquant
Ripening: 20 days
Shelf-life: 90 days

Artichoke and AMBROSI Provolone cheese pie

Prepare the artichokes and cut them in quarters, cook them with oil, garlic, parsley and broth. When they are cooked, dice them. Butter a mould and sprinkle it with the flour. Melt the remaining butter in a casserole, add the flour and the milk. When the mixture is boiling add the AMBROSI Provolone cheese and leave it on the heat until it melts. Add the nutmeg, salt and pepper. Remove heat, let it cool down, stirring often.
Add the eggs one by one (the egg yolks first) and then the artichokes. Pour the mixture in the mould and cook bain marie for 40 minutes.

Ingredients for 4 people:
  • 250g milk
  • 2 eggs
  • 100g grated AMBROSI Piccante Provolone cheese
  • 20g flour
  • 60g butter
  • salt and black pepper
  • nutmeg
  • 2 artichokes
  • 2 parsley sprigs
  • extra virgin olive oil
  • 1 garlic clove
  • broth
First course

Mezzelune filled with AMBROSI Provolone cheese in spinach sauce

Thinly mash the boiled potatoes. Add the egg yolks, the flour, butter and salt. Knead all together and make a dough 2 cm thick. Cut 8 cm wide disks, fill them with the diced AMBROSI Provolone cheese and fold them. They will have a half moon shape (mezzelune). Cook the spinach with butter and the chicken gravy on a moderate flame; add the cream, salt and mix everything in a blender. Cook the mezzelune in boiling water, pour the sauce on the plates and then the mezzelune. Garnish with chive.

Ingredients for 6 people:

For the mezzelune:

  • 300g potatoes
  • 100g flour
  • 2 egg yolks
  • 25g butter
  • salt

For the filling:

  • 200g mild AMBROSI Provolone cheese

For the sauce:

  • 200g spinach
  • 20g butter
  • 1/4 l chicken gravy
  • 100g cream
  • salt
Main course

Mullet fillet with mushrooms and AMBROSI Provolone cheese fondue

Wash, open and remove the backbone from the mullets; coat them in breadcrumbs and cook them for some minutes. Finish cooking them in the oven. Meanwhile prepare the mushrooms, shallow fry them with butter. Prepare Provolone cheese fondue, keeping it quite fluid. Serve arranging the red mullet fillets fanwise and then the mushrooms and the fondue. Sprinkle with very thinly chopped parsley.

Ingredients for 4 people:
  • 12 mullets (about 80g each)
  • 2 medium size mushrooms
  • 100g mild AMBROSI Provolone cheese
  • knob of butter
  • 100g cream
  • salt
  • black pepper
  • extra virgin olive oil
  • breadcrumbs
Salad course

Home garden vegetables with grated AMBROSI Provolone cheese

Prepare the vegetables. Steam the zucchini, the French beans, the white broad beans and the early carrots. Fry the aubergines and the new potatoes. Roast the peppers and the onions. Arrange everything on a dish and dress with extra virgin olive oil. Serve it with plenty of grated AMBROSI Provolone cheese.

Ingredients for 4 people:

Season vegetables:

  • zucchini
  • French beans
  • white broad beans
  • small aubergines
  • early carrots
  • peppers
  • new potatoes
  • small red-brown onions
  • AMBROSI mild or Piccante Provolone cheese, as you like
Ambrosi s.p.a.2020-02-23
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