{"id":11221415438,"title":"Luigi Guffanti Provolone Dolce Classico","handle":"luigi-guffanti-provolone-dolce-classico","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cstrong\u003e125G\u003c\/strong\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch2 class=\"entry-title\"\u003eProvolone Valpadana 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\/2120.jpg\u0026amp;w=600\u0026amp;h=600\u0026amp;zc=1\u0026amp;ft=jpg\" class=\"lightbox\"\u003e\u003c\/a\u003e\n\u003cp\u003eProvolone is a stringy paste cheese typical of southern Italy which was introduced to Lombardy in the first half of the eighteenth century by Neapolitan cheese makers.  Today, it is considered a traditional product of Lombardy, Emilia, the Veneto and the Trento area, so much so that it was awarded denomination of controlled origin(DOC) status in 1993 under the name ‘Valpadana Provolone’. It is a cheese produced in a great variety of formats. The largest, most suitable for a long ripening period are called ‘mandarone’ (large tangerine), due to their similarity of form to the fruit, and ‘pancettone’ (large ‘pancetta’ – a kind of salume) whose weight in excess of 100 kilos is the largest existing cheese both in Italy and, possibly, the rest of the world.  It can also be eaten fresh but its most interesting features develop after a long (more than one year) ripening in an appropriate environment.\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 and texture:\u003c\/th\u003e\n\u003cth\u003ethe ripened forms have a hard, elastic paste of an intense yellow\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"odd\"\u003e\n\u003cth class=\"feature\"\u003eTaste:\u003c\/th\u003e\n\u003cth\u003ethe ripened forms are very flavourful, piquant with aromas developed during the ripening period\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"even last\"\u003e\n\u003cth class=\"feature\"\u003eServing suggestions:\u003c\/th\u003e\n\u003cth\u003efull bodied, aged, red wines. Hot fruit chutney, hot quince preserve. Homemade bread and flat breads\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, pasteurised, 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 and industrial\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\u003eat least one month\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"even\"\u003e\n\u003cth class=\"feature\"\u003eProduction period:\u003c\/th\u003e\n\u003cth\u003ethroughout the year\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"odd\"\u003e\n\u003cth class=\"feature\"\u003eFats:\u003c\/th\u003e\n\u003cth\u003e44% F-Dm\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"even\"\u003e\n\u003cth class=\"feature\"\u003eWeight:\u003c\/th\u003e\n\u003cth\u003e0.5 to 100 kg\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"odd\"\u003e\n\u003cth class=\"feature\"\u003eSize:\u003c\/th\u003e\n\u003cth\u003evariable\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"even last\"\u003e\n\u003cth class=\"feature\"\u003eProducers:\u003c\/th\u003e\n\u003cth\u003edairies belonging to the Provolone Valpadana production Consortium\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSuggested Recipe:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv id=\"titlebar\" class=\"titlebar\"\u003e\n\u003ch1\u003eSaltimbocca Chicken Breasts with Sage Sauce and Creamy Arugula Pasta\u003c\/h1\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"story\" class=\"story\"\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003ch2\u003eINGREDIENTS\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eFor the Chicken:\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e2 boneless, skinless (6-8 oz each)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eBlack Pepper; ground\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e2 oz. Provolone cheese; cut into 2 sticks\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e4 slices Prosciutto; divided\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eSaute:\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e1 teaspoon olive oil\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e1 teaspoon Butter\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eFor the Pasta:\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e4 oz. Angel hair pasta\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e3 tblspoons Heavy cream\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e2 tblspoons Parmesan cheese; grated\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e1 Egg yolk\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e1 teaspoon Lemon zest; minced\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003epinch of Red pepper flakes\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003esalt and pepper; to taste\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e1 cup Arugula; torn\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eFor the Sauce:\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e1 tblspoons ; minced\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e1\/4 cup Dry white wine\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e1\/3 cup Chicken broth\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003elemon Juice; of 1\/2 a lemon\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e2 tblspoons Butter; softened\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e1 teaspoon Fresh sage leaves; minced\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003ch2\u003eINSTRUCTIONS\u003c\/h2\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cp\u003ePreheat oven to 400 degrees F. Put a pot of salted water on to boil.\u003c\/p\u003e\n\u003cp\u003eSeason chicken with the pepper then cut a slit lengthwise into each chicken breast without cutting the whole way through. Stuff each slit with a stick of cheese. Roll up each breast tightly with 2 overlapping slices of prosciutto.\u003c\/p\u003e\n\u003cp\u003eSaute the chicken in the oil and butter, turning often, about 6 to 8 minutes, until all sides are browned. Set the chicken on a rack set on a baking sheet and transfer to the oven for about 5 minutes to finish. Remove and let chicken rest for 5 minutes before serving.\u003c\/p\u003e\n\u003cp\u003eWhile the chicken is in the oven, cook the pasta in boiling water for 4 minutes. In a bowl, whisk together the cream, parmesan, egg yolk, zest, and seasoning. Top with arugula. Drain the pasta and add it to the bowl. Let the hot pasta sit on top of the arugula for 1 minute to wilt. Toss all to coat.\u003c\/p\u003e\n\u003cp\u003eSaute the shallots for the sauce over medium-high heat in the same pan the chicken was browned in. Cook until the shallots are soft, about 1 minute. Deglaze with the wine. Simmer the wine with the shallots over high heat until nearly evaporated. Add the broth and lemon juice. Simmer until reduced by half. Finish the sauce just before serving with butter and sage. Do not boil or the sauce will separate.\u003c\/p\u003e\n\u003cp\u003eTo serve: Divide the pasta between two plates. Place the chicken alongside and drizzle with sauce. Makes 2 chicken breasts and 2 1\/2 cups of pasta. This recipe is fine to increase.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\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\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":"2017-07-30T14:15:15+05:30","vendor":"Luigi Guffanti","type":"Cheese","tags":["Cheese"],"price":1600,"price_min":1600,"price_max":1600,"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":44329687950,"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 Dolce Classico","public_title":null,"options":["Default Title"],"price":1600,"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_2017-157.jpg?v=1501404361"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0966\/0044\/products\/Colosseum_Product_Catalogue_2017-157.jpg?v=1501404361","options":["Title"],"content":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cstrong\u003e125G\u003c\/strong\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch2 class=\"entry-title\"\u003eProvolone Valpadana 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\/2120.jpg\u0026amp;w=600\u0026amp;h=600\u0026amp;zc=1\u0026amp;ft=jpg\" class=\"lightbox\"\u003e\u003c\/a\u003e\n\u003cp\u003eProvolone is a stringy paste cheese typical of southern Italy which was introduced to Lombardy in the first half of the eighteenth century by Neapolitan cheese makers.  Today, it is considered a traditional product of Lombardy, Emilia, the Veneto and the Trento area, so much so that it was awarded denomination of controlled origin(DOC) status in 1993 under the name ‘Valpadana Provolone’. It is a cheese produced in a great variety of formats. The largest, most suitable for a long ripening period are called ‘mandarone’ (large tangerine), due to their similarity of form to the fruit, and ‘pancettone’ (large ‘pancetta’ – a kind of salume) whose weight in excess of 100 kilos is the largest existing cheese both in Italy and, possibly, the rest of the world.  It can also be eaten fresh but its most interesting features develop after a long (more than one year) ripening in an appropriate environment.\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 and texture:\u003c\/th\u003e\n\u003cth\u003ethe ripened forms have a hard, elastic paste of an intense yellow\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"odd\"\u003e\n\u003cth class=\"feature\"\u003eTaste:\u003c\/th\u003e\n\u003cth\u003ethe ripened forms are very flavourful, piquant with aromas developed during the ripening period\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"even last\"\u003e\n\u003cth class=\"feature\"\u003eServing suggestions:\u003c\/th\u003e\n\u003cth\u003efull bodied, aged, red wines. Hot fruit chutney, hot quince preserve. Homemade bread and flat breads\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, pasteurised, 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 and industrial\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\u003eat least one month\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"even\"\u003e\n\u003cth class=\"feature\"\u003eProduction period:\u003c\/th\u003e\n\u003cth\u003ethroughout the year\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"odd\"\u003e\n\u003cth class=\"feature\"\u003eFats:\u003c\/th\u003e\n\u003cth\u003e44% F-Dm\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"even\"\u003e\n\u003cth class=\"feature\"\u003eWeight:\u003c\/th\u003e\n\u003cth\u003e0.5 to 100 kg\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"odd\"\u003e\n\u003cth class=\"feature\"\u003eSize:\u003c\/th\u003e\n\u003cth\u003evariable\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"even last\"\u003e\n\u003cth class=\"feature\"\u003eProducers:\u003c\/th\u003e\n\u003cth\u003edairies belonging to the Provolone Valpadana production Consortium\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSuggested Recipe:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cdiv id=\"titlebar\" class=\"titlebar\"\u003e\n\u003ch1\u003eSaltimbocca Chicken Breasts with Sage Sauce and Creamy Arugula Pasta\u003c\/h1\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"story\" class=\"story\"\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003ch2\u003eINGREDIENTS\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eFor the Chicken:\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e2 boneless, skinless (6-8 oz each)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eBlack Pepper; ground\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e2 oz. Provolone cheese; cut into 2 sticks\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e4 slices Prosciutto; divided\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eSaute:\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e1 teaspoon olive oil\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e1 teaspoon Butter\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eFor the Pasta:\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e4 oz. Angel hair pasta\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e3 tblspoons Heavy cream\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e2 tblspoons Parmesan cheese; grated\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e1 Egg yolk\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e1 teaspoon Lemon zest; minced\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003epinch of Red pepper flakes\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003esalt and pepper; to taste\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e1 cup Arugula; torn\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eFor the Sauce:\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e1 tblspoons ; minced\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e1\/4 cup Dry white wine\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e1\/3 cup Chicken broth\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003elemon Juice; of 1\/2 a lemon\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e2 tblspoons Butter; softened\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e1 teaspoon Fresh sage leaves; minced\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003ch2\u003eINSTRUCTIONS\u003c\/h2\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cp\u003ePreheat oven to 400 degrees F. Put a pot of salted water on to boil.\u003c\/p\u003e\n\u003cp\u003eSeason chicken with the pepper then cut a slit lengthwise into each chicken breast without cutting the whole way through. Stuff each slit with a stick of cheese. Roll up each breast tightly with 2 overlapping slices of prosciutto.\u003c\/p\u003e\n\u003cp\u003eSaute the chicken in the oil and butter, turning often, about 6 to 8 minutes, until all sides are browned. Set the chicken on a rack set on a baking sheet and transfer to the oven for about 5 minutes to finish. Remove and let chicken rest for 5 minutes before serving.\u003c\/p\u003e\n\u003cp\u003eWhile the chicken is in the oven, cook the pasta in boiling water for 4 minutes. In a bowl, whisk together the cream, parmesan, egg yolk, zest, and seasoning. Top with arugula. Drain the pasta and add it to the bowl. Let the hot pasta sit on top of the arugula for 1 minute to wilt. Toss all to coat.\u003c\/p\u003e\n\u003cp\u003eSaute the shallots for the sauce over medium-high heat in the same pan the chicken was browned in. Cook until the shallots are soft, about 1 minute. Deglaze with the wine. Simmer the wine with the shallots over high heat until nearly evaporated. Add the broth and lemon juice. Simmer until reduced by half. Finish the sauce just before serving with butter and sage. Do not boil or the sauce will separate.\u003c\/p\u003e\n\u003cp\u003eTo serve: Divide the pasta between two plates. Place the chicken alongside and drizzle with sauce. Makes 2 chicken breasts and 2 1\/2 cups of pasta. This recipe is fine to increase.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\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\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 Dolce Classico

Product Description
QAR 16.00
Maximum quantity available reached.

125G

Provolone Valpadana DOP

Provolone is a stringy paste cheese typical of southern Italy which was introduced to Lombardy in the first half of the eighteenth century by Neapolitan cheese makers.  Today, it is considered a traditional product of Lombardy, Emilia, the Veneto and the Trento area, so much so that it was awarded denomination of controlled origin(DOC) status in 1993 under the name ‘Valpadana Provolone’. It is a cheese produced in a great variety of formats. The largest, most suitable for a long ripening period are called ‘mandarone’ (large tangerine), due to their similarity of form to the fruit, and ‘pancettone’ (large ‘pancetta’ – a kind of salume) whose weight in excess of 100 kilos is the largest existing cheese both in Italy and, possibly, the rest of the world.  It can also be eaten fresh but its most interesting features develop after a long (more than one year) ripening in an appropriate environment.

Organoleptic characteristics
Aspect and texture: the ripened forms have a hard, elastic paste of an intense yellow
Taste: the ripened forms are very flavourful, piquant with aromas developed during the ripening period
Serving suggestions: full bodied, aged, red wines. Hot fruit chutney, hot quince preserve. Homemade bread and flat breads
Technical characteristics
Milk: full fat, pasteurised, cow’s milk
Production method: artisan and industrial
Paste: stringy
Salting: in brine
Ripening: at least one month
Production period: throughout the year
Fats: 44% F-Dm
Weight: 0.5 to 100 kg
Size: variable
Producers: dairies belonging to the Provolone Valpadana production Consortium

 

Suggested Recipe:

Saltimbocca Chicken Breasts with Sage Sauce and Creamy Arugula Pasta

INGREDIENTS

  • For the Chicken:
  • 2 boneless, skinless (6-8 oz each)
  • Black Pepper; ground
  • 2 oz. Provolone cheese; cut into 2 sticks
  • 4 slices Prosciutto; divided
  • Saute:
  • 1 teaspoon olive oil
  • 1 teaspoon Butter
  • For the Pasta:
  • 4 oz. Angel hair pasta
  • 3 tblspoons Heavy cream
  • 2 tblspoons Parmesan cheese; grated
  • 1 Egg yolk
  • 1 teaspoon Lemon zest; minced
  • pinch of Red pepper flakes
  • salt and pepper; to taste
  • 1 cup Arugula; torn
  • For the Sauce:
  • 1 tblspoons ; minced
  • 1/4 cup Dry white wine
  • 1/3 cup Chicken broth
  • lemon Juice; of 1/2 a lemon
  • 2 tblspoons Butter; softened
  • 1 teaspoon Fresh sage leaves; minced

INSTRUCTIONS

Preheat oven to 400 degrees F. Put a pot of salted water on to boil.

Season chicken with the pepper then cut a slit lengthwise into each chicken breast without cutting the whole way through. Stuff each slit with a stick of cheese. Roll up each breast tightly with 2 overlapping slices of prosciutto.

Saute the chicken in the oil and butter, turning often, about 6 to 8 minutes, until all sides are browned. Set the chicken on a rack set on a baking sheet and transfer to the oven for about 5 minutes to finish. Remove and let chicken rest for 5 minutes before serving.

While the chicken is in the oven, cook the pasta in boiling water for 4 minutes. In a bowl, whisk together the cream, parmesan, egg yolk, zest, and seasoning. Top with arugula. Drain the pasta and add it to the bowl. Let the hot pasta sit on top of the arugula for 1 minute to wilt. Toss all to coat.

Saute the shallots for the sauce over medium-high heat in the same pan the chicken was browned in. Cook until the shallots are soft, about 1 minute. Deglaze with the wine. Simmer the wine with the shallots over high heat until nearly evaporated. Add the broth and lemon juice. Simmer until reduced by half. Finish the sauce just before serving with butter and sage. Do not boil or the sauce will separate.

To serve: Divide the pasta between two plates. Place the chicken alongside and drizzle with sauce. Makes 2 chicken breasts and 2 1/2 cups of pasta. This recipe is fine to increase.

 

 

    Related Products