This easy Italian recipe is great for summer, being light and tasty, which can either work as a dish on its own accompanied by vegetables, or used in main courses or as an antipasto.
All you need is two large tomatoes, one garlic clove, four slices of provolone, half a glass of red wine vinegar, some rocket lettuce, and olive oil.
Method: wash and peel the tomatoes, cut them in quarters and remove the seeds.
Chop the pulp and place in a bowl, adding a little salt and pepper, and the chopped garlic clove.
Cut the crust off the provolone cheese, and slice into large slices of 100 grams.
Place the cheese in the freezer for ten minutes.
Heat the oil in a teflon pan, lightly brown the cheese slices for 30 seconds on high heat.
Place aside and using the same pan, add the tomato bits, pouring in some of the vinegar.
Leave to cook on high heat until the tomato is dry, then place it, boiling hot, over the cheese, dressing finally with oregano and the rocket lettuce.
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