Provoleta appetizer 🇦🇷

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Provoleta appetizer 🇦🇷

Name: Provoleta appetizer 🇦🇷
Prep time: 40 min
Total time: 40 min
Yield: 10 Servings
Ingredients: 1 unit(s) Provolone cheese; 400 g Panko flour; 1 can(s) Peeled tomatoes; 1 unit(s) White Onion; 3 unit(s) Garlic; 20 g Chimichurri; 20 ml Olive oil; 1 to taste Salt; 100 g Basil; 5 g Black pepper; 50 g Wheat Flour; 400 ml Sunflower oil

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@delirec

🇧🇷Brazil

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View in original language

(Português)

40 min(s)

10 servings

Arícia Ridan

@aricia

Ingredients
Recipe

Provolone cheese1 unit(s)
Panko flour400 g
Peeled tomatoes1 can(s)
White Onion1 unit(s)
Garlic3 unit(s)
Chimichurri20 g
Olive oil20 ml
Salt1 to taste
Basil100 g
Black pepper5 g
Wheat Flour50 g
Sunflower oil400 ml

Wash and coarsely chop the onion and garlic
Sauté them and blend them in a blender with a can of peeled tomatoes
Transfer to a medium pot and let the sauce cook over low heat.
Add salt, black pepper and if necessary a spoonful of sugar to reduce acidity, turn off in 10 minutes
Cut the provolone into slices using a ring.
If you don't have the rim, cut it into squares with a knife.
Make a mixture of wheat flour and water
Prepare a bowl with the mixture and another with the panko flour, add salt to both
Heat a medium pan with the sunflower oil for 5 minutes
Bread the provolone in the mixture of wheat flour and panko, do the process calmly to get it crispy
Fry by immersion in oil, remove them when they are golden
Assemble the portions with the sauce, provolone and finish with chimichurri and basil

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Provoleta appetizer 🇦🇷

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