Provoleta
"A grilled provolone cheese appetizer, served with crusty bread in Argentina and Uruguay before an entree of grilled meat."
photo by loof751
- Ready In:
- 2hrs 6mins
- Ingredients:
- 4
- Serves:
-
4-6
ingredients
- 1 lb provolone cheese, in one unsliced log
- 2 teaspoons olive oil
- 1 tablespoon oregano, fresh, chopped
- 2 teaspoons red chili pepper flakes (aji molido)
directions
- Slice the cheese in 1/2 inch thick rounds.
- Mix together the oil, oregano, and aji to form a paste.
- Spread the paste over the cheese slices.
- There is a certain amount of technique to successfully grilling cheese. An essential is that the grill must be very hot. To cook directly on the grill, first set the prepared cheese slices out at room temperature for a couple of hours. As the surface dries out, a hard film starts to form. This is what will keep you from ending up with a gooey puddle in the bottom of your grill. If you don't quite feel up to cooking the cheese directly on the grill, you can use a pie plate or aluminum foil.
- Cook about three minutes on each side.
- Serve hot.
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Reviews
-
Oh boy did we love this! I saw provoleta made on a TV cooking show recently and it looked so good I had to try it. Your recipe worked perfectly, spicing was great and we were extremely pleased with the results. Used really hot coals on the grill and flipped a couple of times. Served with some crusty bread and Argentinian red wine and just loved this - thanks for sharing a great recipe! -
This tasted great, but I guess I didn't leave the provolone out long enough & they didn't hold their shape at all. Thanks realbirdlady for sharing. Made for ZWT4 -
Made for ZWT4 - I could not get the aji molido, so using regular red chili pepper flakes, and paying a little attention to the other reviewers, I halved the chili peppers. Grilling went well, and Flavour, oh my God, delightful. And not to hot, for the younger or less adventurous crowd. Thanks for sharing. -
I'm really sorry but this wasn't for us. I couldn't find the cheese in a log so I bought a wedge. I let it sit out for 5 hours so it could develop the skin and I had no problem frying it. We just didn't care for the taste.
RECIPE SUBMITTED BY
The picanço-barreteiro (woodland shrike) is the Portguese Society for the Study of Birds "bird of the year" for 2009.
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