{"id":11221420558,"title":"Luigi Guffanti Provolone Del Monaco","handle":"luigi-guffanti-provolone-del-classico","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cstrong\u003ePrice by KG\u003c\/strong\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003ch2 class=\"entry-title\"\u003eMonk’s provolone DOP\u003c\/h2\u003e\n\u003cdiv class=\"entry-content\"\u003e\n\u003ca href=\"http:\/\/www.guffantiformaggi.com\/wp-content\/plugins\/simple-post-thumbnails\/timthumb.php?src=\/wp-content\/thumbnails\/2133.jpg\u0026amp;w=600\u0026amp;h=600\u0026amp;zc=1\u0026amp;ft=jpg\" class=\"lightbox\"\u003e\u003c\/a\u003e\n\u003cp\u003eThe production area for this cheese is in the municipality of Vico Equense and  the nearby Agerola. According to one theory, the name of Monk’s Provolone derived from the fact that it was originally produced on monastic lands. However, according to another theory, it was the due to the original cheese makers’ dress similar to a long monk’s habit whilst,  to yet another, it is down to the dark brown colour of the ripened forms.  It is a stringy paste with deeply rooted traditions that can be ripened for more than two years.\u003c\/p\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth colspan=\"2\"\u003eOrganoleptic characteristics\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr class=\"even first\"\u003e\n\u003cth class=\"feature\"\u003eAspect:\u003c\/th\u003e\n\u003cth\u003ecompact, elastic, yellow paste with several elongated holes\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"odd\"\u003e\n\u003cth class=\"feature\"\u003eTaste:\u003c\/th\u003e\n\u003cth\u003eintense and distinctive, more piquant when ripened\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"even last\"\u003e\n\u003cth class=\"feature\"\u003eServing suggestions:\u003c\/th\u003e\n\u003cth\u003eWhite and red wines, lagers. Red tomato preserve, hot green tomato preserve. Homemade bread\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth colspan=\"2\"\u003eTechnical characteristics\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr class=\"odd first\"\u003e\n\u003cth class=\"feature\"\u003eMilk:\u003c\/th\u003e\n\u003cth\u003efull fat, raw, cow’s milk\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"even\"\u003e\n\u003cth class=\"feature\"\u003eProduction method:\u003c\/th\u003e\n\u003cth\u003eartisan\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"odd\"\u003e\n\u003cth class=\"feature\"\u003ePaste:\u003c\/th\u003e\n\u003cth\u003estringy\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"even\"\u003e\n\u003cth class=\"feature\"\u003eSalting:\u003c\/th\u003e\n\u003cth\u003ein brine\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"odd\"\u003e\n\u003cth class=\"feature\"\u003eRipening:\u003c\/th\u003e\n\u003cth\u003enone\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"even\"\u003e\n\u003cth class=\"feature\"\u003eProduction period:\u003c\/th\u003e\n\u003cth\u003eat least 30 days\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"odd\"\u003e\n\u003cth class=\"feature\"\u003eFats:\u003c\/th\u003e\n\u003cth\u003e45% Mgs\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"even\"\u003e\n\u003cth class=\"feature\"\u003eWeight:\u003c\/th\u003e\n\u003cth\u003e1.5-3 kg\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"odd\"\u003e\n\u003cth class=\"feature\"\u003eSize:\u003c\/th\u003e\n\u003cth\u003e15-20 cm diameter\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"even last\"\u003e\n\u003cth class=\"feature\"\u003eProducers:\u003c\/th\u003e\n\u003cth\u003edairies from the Sorrentino Peninsula\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003ch1 itemprop=\"name\" class=\"ERSName\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cspan\u003eSuggested Recipe:\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 itemprop=\"name\" class=\"ERSName\"\u003e\u003cspan\u003eSpaghetti Alla Nerano\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv class=\"ERSClear\"\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0966\/0044\/files\/ricetta-pasta-alla-nerano-spaghetti-zucchine-provolone-del-monaco-parmigiano-burro-trucco-cremina_large.jpg?v=1501405321\" alt=\"\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"ERSClear\"\u003e \u003c\/div\u003e\n\u003cdiv class=\"ERSTimes\"\u003e\n\u003cdiv class=\"ERSTime\"\u003e\n\u003cdiv class=\"ERSTimeHeading\"\u003e\u003cspan\u003ePreparation time\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"ERSTimeItem\"\u003e\u003ctime itemprop=\"prepTime\" datetime=\"PT10M\"\u003e\u003cspan\u003e10 mins\u003c\/span\u003e\u003c\/time\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"ERSTime ERSTimeRight\"\u003e\n\u003cdiv class=\"ERSTimeHeading\"\u003e\u003cspan\u003eCooking time\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"ERSTimeItem\"\u003e\u003ctime itemprop=\"cookTime\" datetime=\"PT10M\"\u003e\u003cspan\u003e10 mins\u003c\/span\u003e\u003c\/time\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"ERSTime ERSTimeRight\"\u003e\n\u003cdiv class=\"ERSTimeHeading\"\u003e\u003cspan\u003eTotal time\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"ERSTimeItem\"\u003e\u003ctime itemprop=\"totalTime\" datetime=\"PT20M\"\u003e\u003cspan\u003e20 mins\u003c\/span\u003e\u003c\/time\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"ERSClearLeft\"\u003e \u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv itemprop=\"description\" class=\"ERSSummary\"\u003e\u003cspan\u003eA fast and easy first course with fried zucchini and a mix of cheeses that form a perfect creme that binds the pasta.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"divERSHeadItems\"\u003e\n\u003cdiv class=\"ERSAuthor\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"ERSAuthor\"\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003eFor:\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan itemprop=\"recipeYield\"\u003e\u003cspan\u003e2 people\u003c\/span\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"ERSIngredients\"\u003e\n\u003cdiv class=\"ERSIngredientsHeader ERSHeading\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003ch3 class=\"ERSIngredientsHeader ERSHeading\"\u003e\u003cspan\u003eIngredients\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli class=\"ingredient\" itemprop=\"ingredients\"\u003e\u003cspan\u003e180 g of spaghetti\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"ingredient\" itemprop=\"ingredients\"\u003e\u003cspan\u003e4 medium zucchini (about 400 g)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"ingredient\" itemprop=\"ingredients\"\u003e\u003cspan\u003e3 tablespoons of grated monk provolone (about 30 g)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"ingredient\" itemprop=\"ingredients\"\u003e\u003cspan\u003e3 tablespoons plumage of grated Reggiano Parmesan cheese (about 30 g)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"ingredient\" itemprop=\"ingredients\"\u003e\u003cspan\u003e1 tablespoon grated pecorino cheese\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"ingredient\" itemprop=\"ingredients\"\u003e\u003cspan\u003eextra virgin olive oil\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"ingredient\" itemprop=\"ingredients\"\u003e\u003cspan\u003eA nut of butter\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"ingredient\" itemprop=\"ingredients\"\u003e\u003cspan\u003efresh basil\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"ingredient\" itemprop=\"ingredients\"\u003e\u003cspan\u003eblack pepper\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"ingredient\" itemprop=\"ingredients\"\u003e\u003cspan\u003esalt\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"ERSClear\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"ERSInstructions\"\u003e\n\u003ch3 class=\"ERSInstructionsHeader ERSHeading\"\u003e\u003cspan\u003ePreparation\u003c\/span\u003e\u003c\/h3\u003e\n\u003col\u003e\n\u003cli class=\"instruction\" itemprop=\"recipeInstructions\"\u003e\u003cspan\u003eWith the help of a mandolin cut the thin slices of courgettes and fry them a few times in abundant extra virgin olive oil until golden, turning them often.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"instruction\" itemprop=\"recipeInstructions\"\u003e\u003cspan\u003eIn the last frying pan, add a clove of garlic and 2 basil leaves to let the aroma drop into the oil.\u003cspan\u003e \u003c\/span\u003eRemove garlic and fried basil and let the fried zucchini dry on absorbent paper, add some freshly sliced basil leaves and salt.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"instruction\" itemprop=\"recipeInstructions\"\u003e\u003cspan\u003eMeanwhile, cook the pasta in plenty of salt water.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"instruction\" itemprop=\"recipeInstructions\"\u003e\u003cspan\u003eRemove the excess oil from the frying pan where you cooked the zucchini and leave about 1-2 tablespoons, turn on the flame and add the zucchini.\u003cspan\u003e \u003c\/span\u003eCombine 1 skillet of hot pasta cooking on courgettes and simmer for a few seconds.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"instruction\" itemprop=\"recipeInstructions\"\u003e\u003cspan\u003eLower the flame, add the pasta very to the tooth by removing it with a pliers (about 4 minutes before the end of cooking without draining it to avoid losing water), complete the pan frying with the courgettes turning often and adding little water.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"instruction\" itemprop=\"recipeInstructions\"\u003e\u003cspan\u003eTurn off the flame and out of the fire add a nut of butter, mix grated cheeses and plenty of basic basil, chopped by hand, a little boiling water and turn quickly until the cheese is melted to form a nice creme;\u003cspan\u003e \u003c\/span\u003eA sprinkle of pepper and serve immediately on the table.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch2 class=\"entry-title\"\u003e\u003c\/h2\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch2 class=\"entry-title\"\u003e\u003c\/h2\u003e\n\u003csection class=\"recipe-method-section mobile-collapsed col-xs-12 col-sm-8\"\u003e\u003c\/section\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cul\u003e\u003c\/ul\u003e","published_at":"2015-10-02T16:12:00+05:30","created_at":"2017-07-30T14:26:57+05:30","vendor":"Luigi Guffanti","type":"Cheese","tags":["Cheese"],"price":12000,"price_min":12000,"price_max":12000,"available":false,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":44329838414,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":true,"featured_image":null,"available":false,"name":"Luigi Guffanti Provolone Del Monaco","public_title":null,"options":["Default Title"],"price":12000,"weight":250,"compare_at_price":null,"inventory_quantity":0,"inventory_management":"shopify","inventory_policy":"deny","barcode":""}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0966\/0044\/products\/Colosseum_Product_Catalogue_2017-156.jpg?v=1501405355"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0966\/0044\/products\/Colosseum_Product_Catalogue_2017-156.jpg?v=1501405355","options":["Title"],"content":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cstrong\u003ePrice by KG\u003c\/strong\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003ch2 class=\"entry-title\"\u003eMonk’s provolone DOP\u003c\/h2\u003e\n\u003cdiv class=\"entry-content\"\u003e\n\u003ca href=\"http:\/\/www.guffantiformaggi.com\/wp-content\/plugins\/simple-post-thumbnails\/timthumb.php?src=\/wp-content\/thumbnails\/2133.jpg\u0026amp;w=600\u0026amp;h=600\u0026amp;zc=1\u0026amp;ft=jpg\" class=\"lightbox\"\u003e\u003c\/a\u003e\n\u003cp\u003eThe production area for this cheese is in the municipality of Vico Equense and  the nearby Agerola. According to one theory, the name of Monk’s Provolone derived from the fact that it was originally produced on monastic lands. However, according to another theory, it was the due to the original cheese makers’ dress similar to a long monk’s habit whilst,  to yet another, it is down to the dark brown colour of the ripened forms.  It is a stringy paste with deeply rooted traditions that can be ripened for more than two years.\u003c\/p\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth colspan=\"2\"\u003eOrganoleptic characteristics\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr class=\"even first\"\u003e\n\u003cth class=\"feature\"\u003eAspect:\u003c\/th\u003e\n\u003cth\u003ecompact, elastic, yellow paste with several elongated holes\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"odd\"\u003e\n\u003cth class=\"feature\"\u003eTaste:\u003c\/th\u003e\n\u003cth\u003eintense and distinctive, more piquant when ripened\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"even last\"\u003e\n\u003cth class=\"feature\"\u003eServing suggestions:\u003c\/th\u003e\n\u003cth\u003eWhite and red wines, lagers. Red tomato preserve, hot green tomato preserve. Homemade bread\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth colspan=\"2\"\u003eTechnical characteristics\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr class=\"odd first\"\u003e\n\u003cth class=\"feature\"\u003eMilk:\u003c\/th\u003e\n\u003cth\u003efull fat, raw, cow’s milk\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"even\"\u003e\n\u003cth class=\"feature\"\u003eProduction method:\u003c\/th\u003e\n\u003cth\u003eartisan\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"odd\"\u003e\n\u003cth class=\"feature\"\u003ePaste:\u003c\/th\u003e\n\u003cth\u003estringy\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"even\"\u003e\n\u003cth class=\"feature\"\u003eSalting:\u003c\/th\u003e\n\u003cth\u003ein brine\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"odd\"\u003e\n\u003cth class=\"feature\"\u003eRipening:\u003c\/th\u003e\n\u003cth\u003enone\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"even\"\u003e\n\u003cth class=\"feature\"\u003eProduction period:\u003c\/th\u003e\n\u003cth\u003eat least 30 days\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"odd\"\u003e\n\u003cth class=\"feature\"\u003eFats:\u003c\/th\u003e\n\u003cth\u003e45% Mgs\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"even\"\u003e\n\u003cth class=\"feature\"\u003eWeight:\u003c\/th\u003e\n\u003cth\u003e1.5-3 kg\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"odd\"\u003e\n\u003cth class=\"feature\"\u003eSize:\u003c\/th\u003e\n\u003cth\u003e15-20 cm diameter\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"even last\"\u003e\n\u003cth class=\"feature\"\u003eProducers:\u003c\/th\u003e\n\u003cth\u003edairies from the Sorrentino Peninsula\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003ch1 itemprop=\"name\" class=\"ERSName\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cspan\u003eSuggested Recipe:\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 itemprop=\"name\" class=\"ERSName\"\u003e\u003cspan\u003eSpaghetti Alla Nerano\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv class=\"ERSClear\"\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0966\/0044\/files\/ricetta-pasta-alla-nerano-spaghetti-zucchine-provolone-del-monaco-parmigiano-burro-trucco-cremina_large.jpg?v=1501405321\" alt=\"\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"ERSClear\"\u003e \u003c\/div\u003e\n\u003cdiv class=\"ERSTimes\"\u003e\n\u003cdiv class=\"ERSTime\"\u003e\n\u003cdiv class=\"ERSTimeHeading\"\u003e\u003cspan\u003ePreparation time\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"ERSTimeItem\"\u003e\u003ctime itemprop=\"prepTime\" datetime=\"PT10M\"\u003e\u003cspan\u003e10 mins\u003c\/span\u003e\u003c\/time\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"ERSTime ERSTimeRight\"\u003e\n\u003cdiv class=\"ERSTimeHeading\"\u003e\u003cspan\u003eCooking time\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"ERSTimeItem\"\u003e\u003ctime itemprop=\"cookTime\" datetime=\"PT10M\"\u003e\u003cspan\u003e10 mins\u003c\/span\u003e\u003c\/time\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"ERSTime ERSTimeRight\"\u003e\n\u003cdiv class=\"ERSTimeHeading\"\u003e\u003cspan\u003eTotal time\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"ERSTimeItem\"\u003e\u003ctime itemprop=\"totalTime\" datetime=\"PT20M\"\u003e\u003cspan\u003e20 mins\u003c\/span\u003e\u003c\/time\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"ERSClearLeft\"\u003e \u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv itemprop=\"description\" class=\"ERSSummary\"\u003e\u003cspan\u003eA fast and easy first course with fried zucchini and a mix of cheeses that form a perfect creme that binds the pasta.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"divERSHeadItems\"\u003e\n\u003cdiv class=\"ERSAuthor\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"ERSAuthor\"\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cspan\u003eFor:\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan itemprop=\"recipeYield\"\u003e\u003cspan\u003e2 people\u003c\/span\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"ERSIngredients\"\u003e\n\u003cdiv class=\"ERSIngredientsHeader ERSHeading\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003ch3 class=\"ERSIngredientsHeader ERSHeading\"\u003e\u003cspan\u003eIngredients\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli class=\"ingredient\" itemprop=\"ingredients\"\u003e\u003cspan\u003e180 g of spaghetti\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"ingredient\" itemprop=\"ingredients\"\u003e\u003cspan\u003e4 medium zucchini (about 400 g)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"ingredient\" itemprop=\"ingredients\"\u003e\u003cspan\u003e3 tablespoons of grated monk provolone (about 30 g)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"ingredient\" itemprop=\"ingredients\"\u003e\u003cspan\u003e3 tablespoons plumage of grated Reggiano Parmesan cheese (about 30 g)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"ingredient\" itemprop=\"ingredients\"\u003e\u003cspan\u003e1 tablespoon grated pecorino cheese\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"ingredient\" itemprop=\"ingredients\"\u003e\u003cspan\u003eextra virgin olive oil\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"ingredient\" itemprop=\"ingredients\"\u003e\u003cspan\u003eA nut of butter\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"ingredient\" itemprop=\"ingredients\"\u003e\u003cspan\u003efresh basil\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"ingredient\" itemprop=\"ingredients\"\u003e\u003cspan\u003eblack pepper\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"ingredient\" itemprop=\"ingredients\"\u003e\u003cspan\u003esalt\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"ERSClear\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"ERSInstructions\"\u003e\n\u003ch3 class=\"ERSInstructionsHeader ERSHeading\"\u003e\u003cspan\u003ePreparation\u003c\/span\u003e\u003c\/h3\u003e\n\u003col\u003e\n\u003cli class=\"instruction\" itemprop=\"recipeInstructions\"\u003e\u003cspan\u003eWith the help of a mandolin cut the thin slices of courgettes and fry them a few times in abundant extra virgin olive oil until golden, turning them often.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"instruction\" itemprop=\"recipeInstructions\"\u003e\u003cspan\u003eIn the last frying pan, add a clove of garlic and 2 basil leaves to let the aroma drop into the oil.\u003cspan\u003e \u003c\/span\u003eRemove garlic and fried basil and let the fried zucchini dry on absorbent paper, add some freshly sliced basil leaves and salt.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"instruction\" itemprop=\"recipeInstructions\"\u003e\u003cspan\u003eMeanwhile, cook the pasta in plenty of salt water.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"instruction\" itemprop=\"recipeInstructions\"\u003e\u003cspan\u003eRemove the excess oil from the frying pan where you cooked the zucchini and leave about 1-2 tablespoons, turn on the flame and add the zucchini.\u003cspan\u003e \u003c\/span\u003eCombine 1 skillet of hot pasta cooking on courgettes and simmer for a few seconds.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"instruction\" itemprop=\"recipeInstructions\"\u003e\u003cspan\u003eLower the flame, add the pasta very to the tooth by removing it with a pliers (about 4 minutes before the end of cooking without draining it to avoid losing water), complete the pan frying with the courgettes turning often and adding little water.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"instruction\" itemprop=\"recipeInstructions\"\u003e\u003cspan\u003eTurn off the flame and out of the fire add a nut of butter, mix grated cheeses and plenty of basic basil, chopped by hand, a little boiling water and turn quickly until the cheese is melted to form a nice creme;\u003cspan\u003e \u003c\/span\u003eA sprinkle of pepper and serve immediately on the table.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch2 class=\"entry-title\"\u003e\u003c\/h2\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch2 class=\"entry-title\"\u003e\u003c\/h2\u003e\n\u003csection class=\"recipe-method-section mobile-collapsed col-xs-12 col-sm-8\"\u003e\u003c\/section\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cul\u003e\u003c\/ul\u003e"}

Luigi Guffanti Provolone Del Monaco

Product Description
QAR 120
Maximum quantity available reached.

Price by KG

Monk’s provolone DOP

The production area for this cheese is in the municipality of Vico Equense and  the nearby Agerola. According to one theory, the name of Monk’s Provolone derived from the fact that it was originally produced on monastic lands. However, according to another theory, it was the due to the original cheese makers’ dress similar to a long monk’s habit whilst,  to yet another, it is down to the dark brown colour of the ripened forms.  It is a stringy paste with deeply rooted traditions that can be ripened for more than two years.

Organoleptic characteristics
Aspect: compact, elastic, yellow paste with several elongated holes
Taste: intense and distinctive, more piquant when ripened
Serving suggestions: White and red wines, lagers. Red tomato preserve, hot green tomato preserve. Homemade bread
Technical characteristics
Milk: full fat, raw, cow’s milk
Production method: artisan
Paste: stringy
Salting: in brine
Ripening: none
Production period: at least 30 days
Fats: 45% Mgs
Weight: 1.5-3 kg
Size: 15-20 cm diameter
Producers: dairies from the Sorrentino Peninsula

Suggested Recipe:

Spaghetti Alla Nerano

 
Preparation time
Cooking time
Total time
 
A fast and easy first course with fried zucchini and a mix of cheeses that form a perfect creme that binds the pasta.
For: 2 people

Ingredients

  • 180 g of spaghetti
  • 4 medium zucchini (about 400 g)
  • 3 tablespoons of grated monk provolone (about 30 g)
  • 3 tablespoons plumage of grated Reggiano Parmesan cheese (about 30 g)
  • 1 tablespoon grated pecorino cheese
  • extra virgin olive oil
  • A nut of butter
  • fresh basil
  • black pepper
  • salt

Preparation

  1. With the help of a mandolin cut the thin slices of courgettes and fry them a few times in abundant extra virgin olive oil until golden, turning them often.
  2. In the last frying pan, add a clove of garlic and 2 basil leaves to let the aroma drop into the oil. Remove garlic and fried basil and let the fried zucchini dry on absorbent paper, add some freshly sliced basil leaves and salt.
  3. Meanwhile, cook the pasta in plenty of salt water.
  4. Remove the excess oil from the frying pan where you cooked the zucchini and leave about 1-2 tablespoons, turn on the flame and add the zucchini. Combine 1 skillet of hot pasta cooking on courgettes and simmer for a few seconds.
  5. Lower the flame, add the pasta very to the tooth by removing it with a pliers (about 4 minutes before the end of cooking without draining it to avoid losing water), complete the pan frying with the courgettes turning often and adding little water.
  6. Turn off the flame and out of the fire add a nut of butter, mix grated cheeses and plenty of basic basil, chopped by hand, a little boiling water and turn quickly until the cheese is melted to form a nice creme; A sprinkle of pepper and serve immediately on the table.

 

 

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