Provolone Valpadana DOP is not only a tasty and very versatile cheese. It is not only ideal for first and second courses, but also for tasty appetizers, easy to prepare, with easy-to-follow recipes that will surely make a good impression.

For an aperitif or a flavourful introduction to a more abundant meal, the recipes for appetizers with Provolone Valpadana DOP – both sweet and spicy – there are so many. 

Here are the most interesting ones:

Chicken Empanadas with Sweet Provolone Valpadana DOP

To prepare the chicken empanadas made with sweet Provolone Valpadana DOPMeanwhile, you need to prepare the pasta.

Pour the salt and flour into a bowl. Add water and start kneading, also, if necessary, helping yourself with a wooden spoon. Gradually add a little margarine, continuing to work the dough with your hands. Move to a floured work surface, so that the dough does not stick to the surface and can be handled properly. Knead for another 5 minutes; then cover the dough (cling film is sufficient) and let it rest for 30 minutes. 

At this point, it's time to think about the filling. Start by browning some chopped onion and garlic in a pan with a drizzle of EVO oil. After a short time, add the chicken, which must be cut into very small pieces or better yet minced, to brown it. It can be flavored, directly in the pan, with sweet paprika, cumin, salt, pepper and, if desired, a pinch of chili pepper. 

Then add a small amount of tomato puree to make the filling soft and cook until the ingredients are well blended. After that, let it cool. Then, cut the sweet Provolone Valpadana DOP into cubes and add it to the filling. 

Roll out the empanada dough, cutting out discs 10-12 cm in diameter and no thicker than 5 mm. 

Using a spoon, place a portion of filling in the center of each disc; then close by sealing the edges, helping yourself with a little water, until you form a crescent. Arrange the empanadas on a baking sheet lined with baking paper, brush them with a beaten egg and cook in a preheated oven at 180° C for 20-25 minutes, until golden. The empanadas can be served either hot or warm.

Nachos with Provolone Valpadana DOP

To prepare nachos with sweet Provolone Valpadana DOP, pico de gallo and fresh coriander, start by cutting the sweet Provolone Valpadana DOP into small cubes or grating it coarsely. 

Arrange the nachos on a baking sheet covered with baking paper and sprinkle them evenly with the cheese. Bake at 180° C for a few minutes, just enough to ensure the Provolone has not melted.

Meanwhile, prepare the pico de gallo by mixing diced tomatoes (not too ripe), chopped onion, fresh chili pepper, lime juice, salt and pepper. Add chopped fresh cilantro and mix well.

Serve the nachos warm on a serving platter, garnishing them with fresh pico de gallo and, according to your guests' tastes, with an additional sprinkling of cilantro. 

Special sandwiches, with Provolone Valpadana DOP

For the Grilled polenta sandwiches with sweet Provolone Valpadana DOP and Salame Cremona IGP, start by preparing the polenta following the instructions on the package. 

Once ready, pour it into a rectangular mold or pan, leveling it to a thickness of 1-2 cm. Let it cool completely so that it solidifies.

Cut the polenta into sandwich-sized rectangles or squares. Grill the polenta pieces on a hot griddle until lightly browned on both sides.

At this point, arrange a slice of sweet Provolone Valpadana DOP and a slice of Salame Cremona IGP on half of the rectangles. Then cover with another piece of grilled polenta, thus creating a sandwich. Put the sandwiches in the oven at 200° C for a few minutes, just long enough for the cheese to melt. It's a very quick recipe, but it makes its impression.

Spicy Provolone Valpadana DOP marries focaccia

Another recipe that is guaranteed to be a success is Focaccia with tomato salad with herbs and spicy Provolone Valpadana DOP. 

To prepare the focaccia, pour the flour into a bowl, then add salt and yeast, stirring to combine everything. First add the water with 40 ml of oil, then pour on the powders and continue mixing. 

After a few minutes, place the dough on a floured work surface. Continue kneading for another 10 minutes, until you notice that the dough is smooth and compact. Cut it into two equal parts. Each part will be flattened until you obtain a sheet of pastry with a diameter of about 28 cm. After placing the two parts on two greased baking trays, bake at 220° C for about 20 minutes.

In the meantime, cut the tomatoes into cubes and collect them in a bowl. Season them with EVO oil, salt, pepper, chopped aromatic herbs such as basil, oregano and thyme. Then let the tomatoes flavor for about 15 minutes.

After taking the two focaccias out of the oven, let them cool. After that, cut the focaccia into square portions and heat them slightly if you prefer a crispier touch. In the meantime, cut the spicy Provolone Valpadana DOP into flakes or cubes.

Spread the tomato salad on the focaccia, add the Provolone Valpadana DOP and finish with a drizzle of EVO oil and a sprinkling of pepper.