Uova Alla Provatura – Eggs with Provatura

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.

Ingredients

4 oz. provatura (or Mozzarella)
Two tbs. butter
Eight eggs
grated Parmigiano
salt
pepper

How to make Uova Alla Provatura – Eggs with Provatura

Dice the provatura or Mozzarella and put it into an 8-in. pan with the butter. Heat until the cheese melts, 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.

Note:
It is advisable to cook 2 eggs at a time.

Serves 4

Regional recipe from Latium

books-on-italy.com

books-on-italy.com

books-on-italy.com

books-on-italy.com

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 enricomassetti@msn.com.