Provatura is a cheese characteristic of Rome. It is fresh, has a stringy texture and is made exclusively of bufala’s milk. It is very similar to Mozzarella, which can be used in its place.
4 oz. provatura (or Mozzarella)
2 tbs. butter
How to make the Eggs with Provatura:
Dice the provatura or Mozzarella and put it into an 8-in. pan with the butter. Heat until the cheese melts then break the eggs on top, salt to taste and cook over a low flame, taking care not to break the yolk. Sprinkle the uova alla provatura with grated Parmigiano.
It is advisable to cook 2 eggs at a time.
Regional recipe from Latium