Provatura is basically a Roman version of mozzarella. It tends to be slightly more solid and less creamy than mozzarella. If you can’t get hold of it, you can instead use scamorza (matured and sometimes smoked mozzarella) or fresh mozzarella that has been allowed to harden slightly over 3 or 4 days. In fact, this is a useful recipe for using up any mozzarella that is past its best. It’s perfect cooked over a barbecue, but can be cooked under a grill too. You could offer the anchovy sauce separately, if you prefer.
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