How to melt sliced provolone cheese
Recipe for grilled provolones - Argentine provoleta 2021 - Mas to doc
Provoleta is a simple dish, but it's a wonderful starter to start a meal off the grill. The cheese develops a nice smoky taste and is delicious spread on grilled toast.
Provolone cheese tends to hold its shape as it melts, which makes it easier to handle on the grill, but certain types of fresco frescoes used for frying ("queso para frein") would also work well . Ask about thick (1/2 to 1-inch) slices of provolone at the deli counter of your grocery or cheese store.
Serve this cheese warm with grilled bread, a selection of olives and grilled chorizo.
What you need
- 4 thick (3/4-inch) slices of provolone
- 1/4 cup of olive oil
- 1 teaspoon of kosher salt
- 1 teaspoon of oregano
- 8 thick slices of French bread (can replace sourdough)
- Optional: 1/4 teaspoon red pepper flakes
How to do it
- Place the cheese slices in a shallow bowl and drizzle with the olive oil. Turn the slices so that each side is covered with oil.
- Sprinkle the cheese with the salt, oregano and paprika flakes, if desired.
- Put the cheese in the freezer while you prep the grill.
- Light the grill, and when the coals are covered with ash or the gas grill has reached a high temperature, brush the grate with a generous amount of olive oil to prevent sticking. (The grill should be very hot as the cheese should be cooked quickly so that the outside turns brown before the inside melts too much and penetrates the coals.)
- Place the cheese slices directly on the hot grill and cook for about 2 minutes on each side, or until the cheese is hot and lightly browned, but still holds its shape.
- Remove the cheese on a plate.
- Brush the bread slices with the remaining olive oil from the cheese marade.
- Grill the bread slices until lightly toasted. (If your grill is big enough, you can grill cheese and bread at the same time).
- The grilled provolone can be served with or, if desired, with toasted bread.
This delicious, cheesy starter calls for wine. What color could you ask? You can drink either red or white cheese with cheese - as long as it is dry.
Since this is an Argentine starter, there is nothing like an Argentine Malbec or Malbec / Syrah mix. These wines are relatively inexpensive but add a lot of complexity. This is Argentina's famous grape variety and a great bang for the buck. Other red options are Syrah, which has smoky tones; or an Argentine or Spanish Tempranillo.
If you prefer white, try torrontes for an Argentinian adventure; Spanish whites will reward you with a variety of fine, crunchy flavors. Check out an Albarino, a Verdejo, or a Gardello.Guess this recipe i don't like this at all. It's not the worst. Sure, that will do. I'm a fan - would recommend. Amazing! I love it! Thank you for your rating!
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