You’ve probably heard of pasta and potatoes, a typical dish of Neapolitan cuisine.Today, we propose a variation of this recipe that includes an additional ingredient:。
Provola affumicata is a typicapovolal smoked cheese from the Campania region and it is the classic cheese that we use in the dish pasta e patate (pasta and potatoes).This is very easy to make, stretchy, melty and requires no cooking.
What Is. Provola is a soft, stretched-curd cheese made with whole buffalo milk combined with cow’s milk, or more commonly made with cow’s milk alone.
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povola|What Is Pavlova, and How Do You Make It?
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