Italiano
The recipes of traditional Neapolitan cuisine.
The tomato sauce is a sauce that accompanies meat, pasta and dairy products also in this case. With all products from Campania is the apotheosis of taste. Cherry tomatoes or tomatoes from San Marzano, a beautiful provolone of Lattari and oil Benevento. These if you can, the ingredients to be used. Basil, equally important in this recipe, or fresh or mountain, it is the one that gives the scent in this dish. Provolone then, we suggest you do not use their cool but the day before, or if you can not, before you cook it refrigerate for at least an hour. It must be short, dry.
Ingredients for 4 people: 600 gr of provolone, 400 g tomatoes (pachino or San Marzano), oil, salt, pepper, oregano, garlic.
Making of recipe
In a shallow saucepan put oil q.s. and let brown a clove of garlic. Apart from this, add in the tomatoes cut or smashed by hand. Salted carefully because even provolone release a bit ‘of salt. As pepper and if you like. After five minutes add a part of oregano. Cook another five minutes the sauce and then add in the sliced provolone. Must be sliced high and consistent. Cook them first on one side then another. You have to turn off just begin to spin. A sprinkling of other basil embellishes the dish and don another scent. Bon Appetite.
