Fried Provolone: Formaggio Fritto
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.