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Provatura is a cheese characteristic of Rome. It is fresh, has a
stringy texture and is made exclusively of bufala's milk. It is very
similar to Mozzarella, which can be used in its place.
How to make the uova alla provatura:
Dice the
provatura or Mozzarella and put it into an 8-in. pan with the
butter. Heat until the cheese melts then break the eggs on top, salt to
taste and cook over a low flame, taking care not to break the yolk.
Sprinkle the uova alla provatura
with grated Parmigiano.
Serves 4
Note:
It is advisable to cook 2 eggs at a time.
Recipe courtesy of The Italian Trade Commission.
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