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Roman recipes

Provatura (fresh provola cheese) black croutons


For black bread:
Half kg flour
150 grams water
A drop of sepia
10 grams brewer’s yeast
Warm water
For the Provatura sauce:
A clove of garlic
5 Pantelleria capers
Half anchovy
1 sprig of parsley
125 grams cream

For the black bread: make a fountain with the flour and add water previously mixed with sepia and yeast.

Work slowly until you get an homogeneous dough, let it stand for about one hour and then put into the oven very hot (200 degrees) for about 20 minutes. Leave it to cool.

For the “provatura” sauce: in a small saucepan melt in butter garlic, anchovy and capers. Flavour well and add cream. Mix on the fire until it boils.

Procedure: buy the “provatura” (a fresh provola just made), cut 8 slices about 5 mm thick. Cut 8 bread slices 1 cm thick. Place the “provatura” on the bread, put on a tray and cook in the oven at 200 degrees until the cheese starts getting brown. Take out of the oven while in a small saucepan you warm up the “provatura” sauce. Prepare each slice on a plate, pour the sauce and serve.