Category: Appetizers -

Argentina Provoleta     

Ingredients:
Cheese
8 oz. Provolone cheese, unsmoked, sliced 1 inch thick
1 tsp dried oregano
1/2 tsp crushed red pepper
Flour - for coating

Chimichurri Topping
3 Tbsp flat-leafed parsley, finely chopped
1/8 tsp dried oregano
1 garlic clove, minced
3 Tbsp olive oil
1 tsp red wine vinegar, or lemon juice
2 tsp water
1 pinch crushed red chilli flakes
Salt and freshly ground pepper

Toasted baguette slices to serve

Preparation:
Chimichurri Salsa
Add the parsley, oregano, garlic, olive oil, salt, pepper, crushed red pepper, vinegar and water into a small bowl and mix well. Use a little extra water to thin the mixture if needed to achieve a pourable consistency. Set aside to let the flavors mix.

Coat the provolone slice with flour and dust off any excess powder. Place a small cast-iron pan over medium-high heat. When the pan is hot, put in the cheese and sprinkle with half the oregano and crushed red pepper.

Cook on one side for about 2 minutes until the bottom starts to brown. Flip the cheese carefully with a spatula and cook on the other side for about 2 – 3 minutes until the second side is also browned and the cheese begins to ooze.

Date added: 2023-07-20
Number of visits: 1323