©Sorella USA, L.L.C. 2012
Provolone is mainly produced in Lombardia, Veneto and all regions of southern Italy where it originated.
Provolone, a semi-hard cheese, translates to “large Provola,” the name of a typical cheese from southern Italy. Provolone was first produced in Casilli near Vesuvius (Naples) in Southern Italy but at the end of last century production moved to northern Italy where there was a larger availability of cow’s milk.
Sorella Sharp Provolone comes from the shores of Garda Lake and it is produced with full fat cow’s milk and goat rennet is used to give a sharp taste. It is aged for a minimum of 4 months in order to give the unique sharp taste.
Sorella Sharp Provolone is perfect shredded on pasta as well as cubed and served with fruit.
| ITEM NUMBER | ITEM DESCRIPTION | PACK/SIZE | NET WEIGHT | GROSS WEIGHT | CASE DIMENSIONS (LxWxH) | CASE CUBE | PALLET BLOCK | PALLET TIER | PALLET TOTAL |
| 10044 | Sharp Provolone 5KG | 1/11 LB | 11 LB | 12 LB | 21.5x5.75x5.75 | 0.41 | 12 | 8 | 96 |
| 10146 | Sharp Provolone 10KG | 1/22 LB | 22 LB | 23 LB | 25.25x7.25x7.25 | 0.77 | 8 | 6 | 48 |
| 20046 | Pre-Cut Provolone Sharp | 1/5 LB | 5 LB | 6 LB | 8.5x7x5.75 | 0.20 | 20 | 6 | 120 |
Ingredients:
2 pounds broccoli florets
4 tablespoons olive oil
2 ounces pancetta or proscuitto, julienned
1 tablespoon hot pepper flakes
1 clove garlic, minced
2 tablespoons white wine
1 pound penne pasta
4 tablespoons grated Sorella Sharp Provelone
Preparation:
Boil broccoli florets in salted water for 10 minutes. Drain well and set aside.
In large deep skillet, heat olive oil over moderate heat. Add pancetta, hot pepper flakes and garlic. Cook for 5 minutes.
Adjust heat to high and add broccoli. Saute for 2 minutes.
Stir in wine. Cook for an additional 2 minutes and set aside.
Cook pasta until al dente. Drain well. Transfer to a bowl and toss with broccoli sauce.
Sprinkle with grated cheese and serve immediately.
Makes 6 servings.
Ingredients:
2 cups heavy cream
1 cube chicken bouillon
1 tablespoon Sorella Asiago Pressato Cheese
1 tablespoon cornstarch, mixed with equal parts water
1 cup chopped sun-dried tomatoes
1 (16 ounce) package bow tie pasta
3/4 cup bacon
1/4 cup butter
1 cup diced red onion
2 cloves garlic, chopped
1 cup chopped green onion
1 pound grilled skinless, boneless chicken breast, diced
1 cup heavy cream
2 tablespoons chopped fresh parsley
Preparation:
In a large saucepan over medium heat, cook 2 cups cream until just bubbling. Stir in bouillon and Asiago cheese. Stir with a whisk until dissolved. Add cornstarch mixture, and simmer until sauce is thickened, stirring constantly. Mix in the sun-dried tomatoes. Set aside, or cover and refrigerate for later use.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Melt butter in a large saucepan over medium heat. Saute red onion until soft and translucent. Stir in garlic and cooked bacon, and cook for 2 minutes. Stir in green onions, chicken and 1 cup cream. Cook, stirring, until cream is heated through. Add Asiago cream sauce, and heat through. Toss with cooked pasta until evenly coated, and sprinkle with chopped parsley.
Makes 8 servings.
Ingredients:
1 pie crust (refrigerated)
2 tablespoons olive oil
1/2 teaspoon garlic (minced)
1 onion (chopped)
1/2 cup bacon (cooked about 4 slices)
1 cup chicken (pre cooked chopped)
8 ounces spinach (frozen, chopped thawed squeezed to drain)
1 cup light sour cream
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon pepper
2 cups cheddar cheese (shredded)
1 1/2 cups Sorella Asiago Pressato cheese (shredded)
3 eggs
1/2 cup heavy whipping cream
Preparation:
Preheat oven to 375°F Unroll pie crust and press firmly against bottom and side of 9-inch regular or 9 1/2-inch deep glass pie plate; flute edge as desired. Prick bottom of crust several times with fork. Bake 10 minutes; cool.
Meanwhile, in 10-inch skillet, heat oil over medium heat. Add garlic and onion; cook 2 to 3 minutes, stirring occasionally, until onion is tender. Reduce heat. Stir in bacon, chicken and spinach; toss to combine.
Remove from heat; transfer mixture to large bowl. Stir sour cream, salt, garlic powder and pepper into spinach mixture until well blended. Stir in cheeses.
In small bowl, beat eggs and whipping cream with fork or wire whisk until well blended. Gently fold into spinach mixture until well blended. Pour filling into pie crust.
Bake 15 minutes. Cover crust edge with strips of foil. Bake 20 to 25 minutes longer or until center is set and edge of crust is golden brown. Let stand 15 minutes before serving.
Makes 8 servings.
