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Provoleta appetizer 🇦🇷
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
40 min(s)
10 servings
Arícia Ridan
@aricia- Ingredients
- Recipe
- Provolone cheese1 unit(s)
- Panko flour400 g
- Peeled tomatoes1 can(s)
- White Onion1 unit(s)
- Garlic3 unit(s)
- Chimichurri20 g
- Olive oil20 ml
- Salt1 to taste
- Basil100 g
- Black pepper5 g
- Wheat Flour50 g
- Sunflower oil400 ml
- Wash and coarsely chop the onion and garlic
- Sauté them and blend them in a blender with a can of peeled tomatoes
- Transfer to a medium pot and let the sauce cook over low heat.
- Add salt, black pepper and if necessary a spoonful of sugar to reduce acidity, turn off in 10 minutes
- Cut the provolone into slices using a ring.
- If you don't have the rim, cut it into squares with a knife.
- Make a mixture of wheat flour and water
- Prepare a bowl with the mixture and another with the panko flour, add salt to both
- Heat a medium pan with the sunflower oil for 5 minutes
- Bread the provolone in the mixture of wheat flour and panko, do the process calmly to get it crispy
- Fry by immersion in oil, remove them when they are golden
- Assemble the portions with the sauce, provolone and finish with chimichurri and basil
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