Fried Provola with Anchovy Pesto and Candied Tomato
Recipe by Chef Antonio Sorrentino
(for eight to ten portions)
Prepare the anchovy pesto by finely mincing the anchovies along with the garlic with a large sharp knife, continuing until mixture becomes creamy in texture. With a small, round pastry cutter, cut out small circles of provola.
Dip the cheese discs in the beaten egg, then in the breadcrumbs, then again in the egg and for the last time in the breadcrumbs. In a deep pan, heat the vegetable oil and, once hot, fry the breaded cheese until golden brown all over, turning if necessary. Drain briefly on kitchen paper.
To serve, arrange the cheese on a serving dish, place a mini quenelle of anchovy pesto on top and garnish with a thin strip of candied tomato.