Name: Pane e Vinos LA PROVOLA CON FUNGHI Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 500 grams Caciocavallo cheese; 300 grams Seasonal mushrooms (e.g., cremini, shiitake, or oyster); 250 ml Marinara sauce; 2 tbs Olive oil; 2 to taste Garlic cloves, minced; 2 tbs Fresh parsley, chopped; 1 tsp Salt; 1 tsp Black pepper, freshly ground

Carpineto - Chianti Classico - Italy

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Baked Caciocavallo Cheese, Seasonal Mushrooms, Marinara Sauce

In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the seasonal mushrooms, salt, and black pepper. Cook until the mushrooms are tender and browned, about 5-7 minutes.

Prepare the Mushrooms

In a baking dish, pour a layer of marinara sauce on the bottom. Place the sautéed mushrooms evenly over the sauce. Cut the Caciocavallo cheese in half horizontally, and place the two halves on top of the mushrooms.

Layer the Ingredients

Preheat the oven to 200°C (400°F). Bake the dish in the preheated oven for about 15-20 minutes, or until the cheese is melted and bubbly.

Bake

Remove from the oven and let it cool for a few minutes. Sprinkle the chopped parsley on top before serving. Enjoy your LA PROVOLA CON FUNGHI!

Garnish and Serve

Caciocavallo cheese

Seasonal mushrooms (e.g., cremini, shiitake, or oyster)

Marinara sauce

Olive oil

Garlic cloves, minced

Fresh parsley, chopped

Salt

Black pepper, freshly ground

LA PROVOLA CON FUNGHI

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Filetto di Manzo refers to filet mignon, a tender cut of beef known for its rich flavor and buttery texture. This dish is often paired with rich accompaniments like demi-glaze and whipped potatoes, showcasing Italian-American culinary traditions. Here's how to make it at home.

FILETTO DI MANZO

Make LA PROVOLA CON FUNGHI Recipe in just 40m. Baked Caciocavallo Cheese, Seasonal Mushrooms, Marinara Sauce

La Provola Con Funghi Recipe

Ingredients

Main Ingredients

Method

Preparation Steps

Prepare the Mushrooms

Layer the Ingredients

Bake

Garnish and Serve

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