Recipe courtesy of Mario Batali
30 min
15 min
15 min
6 servings


  • 2 pounds provolone or caciocavallo
  • Flour, for dredging
  • 8 slices Italian peasant bread, or any other crusty bread cut 1 1/2-inch thick
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon dried oregano flowers
  • 1/2 cup white wine vinegar
  • 1 garlic clove


Cut the cheese into 6 slices, each about 3/4-inch thick. Using your palms, press flour onto each side of each cheese slice, shaking off any extra and set the cheese slices aside.

Brush the bread slices with a little olive oil and grill on both sides.

In a 12 to 14-inch saute pan, heat the olive oil over high heat. Place the cheese in the pan in a single layer. Cook cheese until a brown crust develops. Turn the cheese over with a spatula and sprinkle with a pinch of oregano flowers. Cook for 2 minutes more. Drain some fat from he pan, add 1/4 cup white wine vinegar and let it flame. When the flames

subside, add another 1/4 cup vinegar and remove cheese to warm plates.

Rub the grilled bread slices with the clove of garlic, add them to the platter, drizzle the platter with olive oil and sprinkle with more oregano.

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