PROVOLA CHEESE RECIPES

Steps:

• To prepare potato gattò with soppressata and smoked provola , start by boiling the potatoes in a large pan; check they are done by piercing with a fork (if you want to speed things up you can use a pressure cooker, which will take around 20 minutes) 1 . In the meantime, remove the soppressata from its casing 2 and dice it 3 .
• Repeat with the smoked provola, then also dice it 4 . As soon as the potatoes are cooked, peel them 5 and mash them up in a bowl using a potato masher 6 .
• Proceed to make the dough, by adding the softened pieces of butter 7 , the grated cheese 8 and the eggs 9 . Lastly, add salt and pepper.
• Stir all the ingredients together with a fork or by hand, to create a homogeneous mixture 10 . Place the mixture in a single-use pastry bag and cut off the tip 11 . Now butter a tray, make sure you thoroughly coat the bottom and sides 12 .
• Sprinkle the breadcrumbs onto the tray 13 . Then begin filling the tray with a first layer of potato cream 14 , coating the entire surface; create a raised edge all the way around. When you have finished, add a layer of soppressata 15 ;
• and another of smoked provola 16 . Add another layer of potato cream 17 , followed by another layer of soppressata 18
• and smoked provola 19 , until all the ingredients are finished. Lastly, you can place any leftover potato cream in a star-tipped pastry bag and use it to add decorative tufts to embellish your dish 20 . In this way you will make your potato gattò with soppressata and smoked provola 21 . Bake in a static oven preheated to 360°F for the first 15 minutes (or bake in a fan-assisted oven at 320°F (160°C)  for 5-8 minutes), then grill at 400°F (205°C) for the last 5 minutes. Remove from the oven when ready and serve the potato gattò hot or warm.

Steps:

• For the meatballs, heat a skillet over medium heat with olive oil, 2 turns of the pan
• Add onions, peppers and garlic and cook until very tender
• Remove from heat and cool
• Place the meat in a bowl and season with salt and pepper
• Wet the panko with consommé or stock, and add to the meat along with the egg, cheese and cooked onions, peppers and garlic
• Combine well and roll into 1 1/2- to 2-inch balls
• Arrange on a parchment-lined baking sheet, cover and let stand 30 minutes to combine flavors
• Preheat oven to 350°F and season croutons with onion, garlic and thyme
• Toss and toast in the oven to light golden but not totally dry
• Raise oven temp to 400°F and roast meatballs until crispy at edges and browned, 18-20 minutes
• Meanwhile, make the fondue: Toss cheeses with flour and rub a fondue pot or medium saucepot with garlic
• Throw clove into the pot with the wine and bring to low simmer
• Remove garlic and add lemon juice
• Add cheese a fat handful at a time and melt using a wooden spoon and stirring in a figure-8 motion
• Once fully melted, add next addition of cheese
• Serve balls and croutons around the fondue pot with bamboo skewers or fondue forks for dipping