Provoleta
A sizzling Argentine cheese appetizer of thick-cut provolone grilled until golden and melted, finished with chimichurri. Simple, smoky, and utterly irresistible.
- Total time
- 15 min
- Servings
- 4
- Calories
- 520
- Protein
- 24g
Ingredients
- 1 block (8 oz) Provolone cheese
- 1 cup Fresh flat-leaf parsley
- 2 tablespoons Fresh oregano
- 2 cloves Garlic cloves
- 3 tablespoons Red wine vinegar
- ½ cup Extra virgin olive oil
- ¼ teaspoon Red pepper flakes
- ½ teaspoon Salt
- ¼ teaspoon Black pepper
Instructions
- 1
Make chimichurri: Finely chop parsley, oregano, and garlic. Combine in a bowl with vinegar, olive oil, red pepper flakes, salt, and pepper. Mix well and let sit 10 minutes.
- 2
Cut provolone into a 0.5-inch thick block or slab (about 3x4 inches). Pat dry with paper towels.
- 3
Heat a cast iron skillet or grill pan over high heat until smoking hot.
- 4
Place provolone block directly on the hot skillet. Cook without moving for 2-3 minutes until the bottom is golden and charred.
- 5
Flip carefully and cook the other side for 2-3 minutes until melted and charred.
- 6
Transfer to a serving plate immediately. Generously spoon chimichurri over the hot cheese and serve right away with crusty bread.
Tools you’ll need
- 12-inch cast iron skillet or grill pan
- chef's knife
- cutting board
- mixing bowl
- paper towels
- serving plate
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
