Provola

Provola belongs to the Italian pasta-filata family. The curd is stretched and shaped; pear-shaped forms with a small head are one familiar presentation. Texture changes with the particular cheese and its maturation, so choose a piece suited to small dice.

In our pipi chini, provola and pecorino remain two ingredients. The provola is diced into the filling; the pecorino is grated. Provolone is a different named cheese and does not define the provola selected for this recipe.

Weigh 50 g of provola and cut it into small dice for our pepper filling. Mix the pieces through the breadcrumbs and the other measured ingredients so that each pepper receives some cheese. Keep the separately weighed grated pecorino in its own role; do not replace both cheeses with a single combined weight.

Small provola pieces sit among the breadcrumbs, tomato and herbs. Distribute the filling evenly without pressing it into a hard mass. The stuffed peppers then bake according to the recipe; any extra cheese on the table is a separate serving choice, not part of the measured filling.

Choose plain unsmoked provola with a body that holds a clean dice. Check the label or ask the cheesemonger about milk, smoking and maturation. A dark smoked surface or added pepper, citrus or nuts changes the selected form. The generic name here does not establish a particular PDO, region of production, milk treatment or rennet type.

Keep provola refrigerated according to its label or the cheesemonger’s directions. Keep the cut piece covered in a suitable food container and use clean utensils. Retain the product’s opening date and handling directions rather than applying one storage period to every provola. Once diced into the pepper filling, follow the recipe’s handling and cooking sequence.