Provatura Alla Salsa Di Acciughe


2/3 lb. provatura romana or Mozzarella
4 anchovy fillets
2 oz. milk
6 slices Italian bread
8 oz. butter

How to make the Provatura with Anchovy Sauce:

Slice the cheese and sprinkle with salt and pepper. Cut the bread into slices, the same size of the cheese slices. Place a slice of cheese over a slice of bread. Repeat until you have used all the cheese. Place the slices in a buttered baking dish and put in the oven for about 20 mins, brushing them occasionally with butter.

Meanwhile, saute the anchovies with the remaining butter until they melt, then stir in the milk. Season with salt and pepper. Remove the dish from the oven, transfer the slices onto a warm plate, pour the anchovy sauce over the Mozzarella, and serve immediately.

Regional recipe from Latium

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at