Melted provolone with tomatoes and oregano from The Italian Vegetable Cookbook: 200 Favorite Recipes for Antipasti, Soups, Pasta, Main Dishes, and Desserts by Michele Scicolone

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Breadcrumbs on April 01, 2015

    p. 27 – I made a dish inspired by MS’s recipe. All the same ingredients, just a different cooking method. Since the cooktop was full I decided to roast this dish instead of frying it. I roasted the tomatoes until they had started to caramelize then added the cheese directly on top and finished in the oven until the cheese had melted. The drizzle of vinegar to finish serves to brighten the dish and cut through the sweetness of the tomatoes and the richness of the cheese. Lovely. Photos here: http://chowhound.chow.com/topics/1009227?commentId=9501672#9501672

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