Introduction
Goodness, uniqueness and versatility It is the qualities of Provolone Valpadana DOP that inspired the initiative “Around the World in 8 Dishes”, a gastronomic journey that makes Provolone Valpadana DOP the protagonist of the most iconic recipes of international cuisine.
8 Dishes for 8 Countries, All Made with Tradition in Mind, but with the same common denominator: Provolone Valpadana DOP.
Around the World in 8 Dishes
Swiss:
Provolone Valpadana DOP Fondue
Heat the milk and cream in a saucepan and cut the Provolone Valpadana DOP into cubes.
Place all the ingredients in a terracotta or copper pan, previously heated in a bain-marie. Stir with a whisk until the mixture melts completely. Finally add the butter and continue stirring. Keep the fondue warm, making sure it does not coagulate.
Sweden:
Hasselback Potatoes Revisited with Provolone Valpadana DOP
Heat the milk and cream in a saucepan and cut the Provolone Valpadana DOP into cubes.
Place all the ingredients in a terracotta or copper pan, previously heated in a bain-marie. Stir with a whisk until the mixture melts completely. Finally add the butter and continue stirring. Keep the fondue warm, making sure it does not coagulate.
Japan:
Tempura of Provolone Valpadana DOP
Cut the Provolone Valpadana DOP into strips of the same size. Pour the 00 flour and, if you prefer, rice flour into a bowl and mix. Add the mixture to some “iced” sparkling water and mix quickly with a whisk until you obtain a lumpy mixture.
Dip the Provolone Valpadana DOP in the batter, draining the excess, and fry in boiling oil (170°-180°).
Mexico:
Tacos with melted Provolone Valpadana DOP
Mix corn flour and previously salted warm water in a bowl. Place the mixture on two sheets of baking paper and roll it out with a rolling pin to a thickness of 2 mm.
Using a pastry cutter, create discs that you will wrap around a cannoli cylinder and cook at 160°C in fan-assisted mode for 8 minutes. Season to taste and add plenty of Provolone Valpadana DOP
Greece:
Saganaki of Provolone Valpadana DOP
Cut the Provolone Valpadana DOP into slices of about 5 mm each. Take two plates: beat the egg with a pinch of salt in one, place some breadcrumbs in the other. Dip the slices of Provolone first in the egg and then in the breadcrumbs and repeat the process again for a second coating.
Fry in very hot oil, turning the slices over to the other side when they are golden.
United States:
Mac and Cheese with Provolone Valpadana DOP
Cut the Provolone Valpadana DOP into small pieces. In a pan, cook butter and flour until creamy, then add boiling milk.
Add the Provolone and spices to the mixture: nutmeg, pepper, salt. Cook the pasta separately until very al dente, then add it to the cream. Pour everything into a buttered and breadcrumb-dusted baking dish and put it back in the oven for 20 minutes at 200°.
Germany:
Pretzels covered with Provolone Valpadana DOP
Combine flour, salt, warm water, dissolved brewer's yeast and melted butter. Work the dough and then let it rise for 2 hours. Create some loaves and with each one form a cord, giving it the shape of pretzels.
Cook in boiling water for 40 seconds, then place them on a baking tray with baking paper, sprinkle them with coarse salt and plenty of flakes of Provolone Valpadana DOP
Cook at 220°C for 20 minutes.
France:
Croque Monsieur with Provolone Valpadana DOP
Take a slice of sandwich bread and spread it with butter. Spread a layer of béchamel (better if homemade), add a slice of cooked ham, and cover the surface with plenty of grated sweet Provolone Valpadana DOP.
Finally, bake at 250 degrees until the cheese becomes gratinated and crispy.
