Provoleta

Ingredients

• 8 oz provolone cheese, sliced 1/4-inch thick
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon fresh oregano leaves
• ¼ teaspoon red pepper flakes
• ¼ teaspoon kosher salt
• ⅛ teaspoon freshly cracked black pepper

Instructions

1. 1

   Preheat a 10-inch cast iron skillet or grill pan over medium-high heat for 2 minutes. You want the surface hot enough that a drop of water sizzles immediately on contact.

2. 2

   Arrange the 8 oz of provolone slices in the hot skillet in a single, overlapping layer—they should touch but can overlap slightly at the edges. The cheese will begin to soften immediately.

3. 3

   Let the provolone cook undisturbed for 2-3 minutes. You should hear a gentle sizzle and smell the cheese toasting. Look at the edges—they should turn golden brown and begin to crisp while the center stays soft and pliable. Avoid moving the cheese, as this releases it from the hot pan and prevents browning.

4. 4

   Drizzle the 2 tablespoons of extra-virgin olive oil over the top of the cheese. Sprinkle with 1 tablespoon of fresh oregano leaves, 0.25 teaspoon of red pepper flakes, 0.25 teaspoon of kosher salt, and 0.125 teaspoon of freshly cracked black pepper.

5. 5

   Continue cooking for another 1-2 minutes until the cheese is fully melted in the center—gently press the surface with a spoon, and it should give way without resistance. The edges should be crispy and deeply golden. If your pan has a handle, you can carefully tilt it to pool the melted cheese toward the center.

6. 6

   Slide the entire provoleta onto a cutting board or serving plate. Tear or cut it into 2-inch pieces—the cheese will still be hot and stretchy. Serve immediately while the edges are still crispy and the interior is molten. Eat with your hands or a fork, tearing off pieces of the warm, gooey cheese.

Tools you’ll need

• 10-inch cast iron skillet or grill pan
• chef's knife
• wooden spoon
• cutting board
• serving plate

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