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Roman recipes

Provola cheese crouton


1 old loaf of bread, soaked in milk
1 clove of garlic
capers from Pantelleria
125 g cooking cream

Wash the anchovies and remove any spines. Melt the garlic, ½  an anchovy and the capers in a bit of butter. When it is has reduced, add the cooking cream and let it rest. Stir well when it is on the gas.
Cut 8 slices of bread, at least 1 cm wide. Put the sliced provola cheese on the bread and place it on a greased baking tin. Cook in a hot oven (200°) until the provola cheese browns. Place the bread on a serving dish and poor the hot mixture over it. Serve hot.