Provolone Valpadana Alla Pizzaiola


8 slices mild Provolone Valpadana cheese (about 2 oz. each)
1 lb. peeled chopped tomatoes
2 cloves garlic
1 piece of chili pepper (optional)
2 cloves garlic
3 tbsp. olive oil

Heat the oil in a large pan, press and add the garlic. When the garlic is browned at the edges add the chopped tomato. Add the chili pepper, salt to taste and stir. Cover and simmer for 10 minutes.

Remove the lid and place the slices of Provolone Valpadana on top of the sauce. Sprinkle with oregano. Cover again and let simmer for a few more minutes until the cheese has melted. Serve hot with sliced bread on the side.

Serves 4