Provoleta (Grilled Provolone with Oregano)

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Provoleta is the appetizer every Argentine parrilla serves while the meat is still on the grill: a thick round of aged provolone, dusted with oregano and chile flakes, cooked directly on the grates in a small cast-iron pan. The cheese needs to be firm and aged enough to hold its shape as the outside chars and the inside turns soft and stretchy. The technique is simple but exacting — too much heat too fast and the cheese turns to a puddle before it develops a crust; too little and it never browns. A short blast of direct heat gets a dark, blistered crust while the center stays gooey, and that contrast between crisp exterior and molten interior is the entire appeal. Served straight from the pan with crusty bread and a drizzle of olive oil, provoleta is meant to be torn into and eaten immediately, before the cheese firms back up.

재료

서브 4

• 1 lbaged provolone cheese(cut into a thick 1-inch disk)
• 1 tbsp말린 오레가노
• 1 tspred chile flakes
• 2 tbsp올리브 오일
• 1 loaf딱딱한 빵(봉사를 위해)

조리법

1. 1

   Chill the cheese

   Keep the provolone disk cold from the fridge right up until it hits the grill — this helps it hold shape.

2. 2

   Preheat a small cast-iron pan

   Set a small cast-iron skillet directly on the hot grill grates or a stovetop burner.

3. 3

   Sear the cheese

   Place the cheese disk in the hot dry pan and cook 3-4 minutes until the bottom is deeply browned and blistered.

4. 4

   Flip carefully

   Using a thin spatula, flip the disk and cook the other side 3-4 minutes the same way.

   Move quickly once it starts to soften — a few extra seconds and it can slump through the pan.

5. 5

   양념하고 마무리

   Sprinkle oregano and chile flakes over the top and drizzle with olive oil.

6. 6

   즉시 제공

   Bring the pan straight to the table with bread for dipping and tearing.

변형

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저장

Provoleta is best eaten the moment it comes off the heat; it does not reheat well since the cheese re-solidifies. 남은 음식을 꼭 남겨야 한다면 다음날 아침에 잘게 썰어서 스크램블 에그에 녹여주세요.

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