Serves 4
8 slices smoked provola cut into ¼” pieces
¼ cup salt-packed anchovy fillets, rinsed and soaked in water for 20 minutes, then patted dry
¼ cup peeled garlic cloves
¾ cups extra-virgin olive oil
Juice & zest of 1 lemon
1 tablespoon white wine vinegar
1 tablespoon heavy cream
8 marinated anchovy fillets
¼ cup julienned raw butternut squash
¼ cup julienned raw celery root
¼ cup julienned raw parsnip
¼ cup julienned raw Jerusalem artichokes
¼ cup whole parsley leaves
To make the oil: In a 12- to 14-inch sauté pan, simmer the anchovies, garlic, and oil over low heat for 30 minutes or until the anchovies are falling apart. Remove the pan from the heat, strain out the solids and reserve them. Then chill the oil overnight in a covered container.
To prepare the vinaigrette: Place the chilled oil in a food processor and add the reserved solids. Add the lemon juice and vinegar. Blend until smooth. Mix in heavy cream and adjust seasoning with salt and pepper.
On a well-lubricated grill over medium heat, place provola slices for 30 seconds and then rotate them 45º and cook for another 30 seconds. Once you have nice grill marks, flip the cheese and repeat on the other side. The provola should be slightly melted but not falling apart. To prepare the salad, mix julienned vegetables, parsley leaves and lemon zest in a small bowl and dress with the anchovy vinaigrette.
Place two slices of provola on the plate and top with dressed salad and two marinated anchovy filets. Drizzle with your favorite olive oil and enjoy.
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