Three sauces, a green apple marmalade,a tomato puree and a green olive puree are perfect dipping partnersfor strips of provolone cheese. Recipe created by Chef RobertoDonna.
Recipe: Provolone with ThreeSauces
12 ounces Wisconsin Aged Provolone cheese,cut in strips 4 tablespoons Hot Pepper Marmalade 4 tablespoons Puree of Oven Dried Tomato 4 tablespoons Green Olive PureeMarmalade: 1 1/2 pounds green apples 6 cups water 4 tablespoons apple cider vinegar 1 to 1 1/2 pounds granulated sugar 4 ounces red and green jalapeño peppersTomato Puree: 6 Roma tomatoes 1 teaspoon salt 3 tablespoons plus 1/2 cup olive oil 2 tablespoons fresh thyme leaves 3 fresh basil leaves 1 teaspoon granulated sugar 1/2 teaspoon pepperOlive Puree: 1 cup pitted green olives 2 tablespoons blanched almonds 1 teaspoon fresh basil leaves 1/2 teaspoon fresh thyme leaves 1/2 teaspoon fresh oregano leaves 1/4 cup olive oil
For Marmalade: Cut whole apples in thickslices. Combine in large nonreactive pan with water and vinegar.Bring to a boil. Simmer 45 minutes. Line strainer with heavytowel. Place over large bowl. Pour apple mixture into strainer.Allow to drain overnight. Weigh juice to determine amount ofsugar needed for a ratio of 3 parts juice to 2 parts sugar. For1 1/2 pounds juice, use 1 pound sugar. For 2 1/4 pounds juice,use 1 1/2 pounds sugar. Mix juice and sugar back in pan. Seedand dice peppers. Add to juice mixture. Bring to a boil; reduceheat and simmer 45 to 55 minutes until reduced and thick. Skimany residue if necessary. Pour into covered container and refrigerate.(2 cups marmalade)
For Tomato Puree: Heat oven to 200ºF(95ºC). Cut tomatoes lengthwise into 4 slices. Sprinklewith salt and drain on paper towels for 20 minutes. Brush bakingpan with 3 tablespoons olive oil. Sprinkle with thyme and basil.Place tomatoes in pan. Sprinkle with sugar and pepper. Bake 5hours. Remove from oven and place tomatoes and juices from panin blender container. Add 1/2 cup olive oil. Blend until thick.Set aside. (1 1/3 cups puree)
For Olive Puree: Drain and rinse olives.Combine all ingredients except olive oil in food processor bowlfitted with metal blade. Process until coarsely chopped. Addoil in a thin stream while continuing to process, until mixtureis a fine puree. (3/4 cup puree)
Final Preparation: Place the strips ofprovolone cheese in center of large serving platter. With a coffeespoon, place the sauces around the cheese in a decorative pattern.
Makes 12 servings.
Recipe and photograph provided courtesyof Wisconsin Milk Marketing Board, Inc.
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