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Baked provolone, broad beans and egg

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Ingredients

Adjust Servings:
100 gr provole o cacio cavallo
some broad beans
1 egg
olive oil
rosemary
salt and pepper

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Baked provolone, broad beans and egg

Cuisine:
  • Serves 1
  • Easy

Ingredients

Directions

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Provolone o Caciocavallo reminds me of my childhood, in the old kitchen of my mum and dad, when we still had the wood-burning stove that my mum also used to cook string cheese with ham or with some porcini mushrooms.

The broad beans remind me so much of my grandpa with his white moustache and always so fragrant (il profumo del mio nonno, cosi dolce!). During summer time he ate so many broad beans with pecorino cheese, that the mountains of broad bean’s skins covered his face, so satisfied by his dinner, with his face reddened by the glass of red wine.

These two ingredients have saved many of my summer dinner, when I eat by candlelight with the song of cicadas…. and they give me always a sweet smile because their flavours take me back in time, when I was still a child!

Steps

1
Done

Preheat the oven to 200 degrees.
Cut provolone into to big cubes. Place them into a small terracotta tin, add some broad beans, a little bit of extra virgin olive oil and pepper.
Bake for at least 15 minutes, until the provolone become well melted.Take the tin out of the oven, add your egg some more pepper and salt.
Bake for another 5/10 minutes.
Add some rosemary and enjoy your meal with some toasted slice of bread!

Annapaola

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