Provolone (that would be provolon-ay) is the house-choice sandwich cheese here. It’s soft, mild, and melts well on hamburgers, grilled cheese sandwiches, and panini. Grated and tossed into pasta, provolone makes a very simple and easy “sauce” – well, it’s more of a pasta “toss.”
4 oz butter, melted
1 1/2 cups Provolone, shredded/grated
Freshly ground black pepper, to taste
Pour melted butter over 1 lb hot, drained pasta and toss. Add cheese and several grinds of black pepper. Toss and serve!
Oh – Provolone! I love it. I remember going to the Italian deli back home and getting a meatball sub with Provolone that melted with the heat of the sauce. Hmmm…Thanks for invoking a delicious memory!
I bought sharp provolone, and I am afraid that it will not work as well as the more usual type, because it is firmer and drier and I imagine it will not melt as well. Well, I plan to try it anyway (just by myself, and sparing company my experiment). Stay tuned.