Provoleta Grilled Provolone Cheese Recipes

PROVOLETA (GRILLED PROVOLONE CHEESE)

Steps:

• Make the chimichurri: In a small bowl, stir together the parsley, oregano, garlic, olive oil, salt and pepper, crushed red pepper, vinegar and water. Thin with a little more water, if necessary, to make a pourable sauce. Set aside to let flavors meld. Sauce may be prepared up to 1 hour in advance.
• Set a small cast-iron pan over medium-high heat (or over hot coals). When pan is hot, put in the cheese. Sprinkle with half the oregano and crushed red pepper.
• Cook for about 2 minutes, until the bottom begins to brown. Carefully flip the cheese with a spatula and cook for 2 to 3 minutes more, until the second side is browned and the cheese is beginning to ooze. Transfer cheese to a plate and sprinkle with remaining oregano and crushed red pepper. Serve immediately, accompanied with bread and chimichurri. (Alternatively, finish the cheese by putting it under the broiler or in a hot oven.)

AWESOME PROVOLETA- GRILLED PROVOLONE CHEESE- IS QUICK AND EASY

Steps:

• Pre-heat broiler (grill) to high. Place provolone cheese slices in a cast iron pan or an oven-safe dish. Depending on the size of your dish these may need to be cooked 1 slice at a time. Sprinkle liberally with Italian herb mix.
• When broiler is hot, place the cast iron pan or dish under the broiler for 1 to 2 minutes or until cheese melts and starts turning golden.
• Enjoy!

GRILLED PROVOLETA

Steps:

• Heat grill to 400 degrees F.
• Drizzle cheese with a touch of olive oil. Place cheese on the grill for 45 seconds. Flip the cheese and grill for another 45 seconds. Transfer cheese to a small round baking dish. Sprinkle with oregano and crushed red pepper. Serve immediately, using small knives to spread the cheese mixture onto bread slices. Drizzle Chimichurri sauce over.
• Place garlic, aji molido, parsley, chili flakes, and salt in the bowl of a food processor and puree until well ground. With the machine running, add vinegar and slowly pour in oil; process until emulsified. Transfer to a deep jar. The sauce can be kept, covered, for up to 3 months in the refrigerator.

SOPPRESSATA AND PROVOLONE GRILLED CHEESE

Steps:

• Mix together the soppressata and cheese in a medium bowl. Lay out 4 slices of the bread on a work surface and divide the meat and cheese mixture evenly among the bread, about 1/3 cup each. Close the sandwiches with the remaining bread. Thinly and evenly spread the butter on both sides of the bread using about 1 1/2 tablespoons of the butter for each sandwich.
• Place 2 sandwiches into a medium skillet over medium heat. Cover the skillet with a lid and cook until the bread is evenly golden brown, about 2 minutes. Flip, cover again and cook until the bread is golden brown and the cheese is visibly melted, about 2 minutes more. Repeat with the remaining sandwiches. Serve with fig jam on the side.

GRILLED PROVOLONE OR PROVOLETA CHEESE

Steps:

• Heat a large nonstick skillet over medium-high heat.
• Brush cheese with olive oil and fry for 45 seconds to 1 minute or until a brown crust has formed on the bottom and the cheese has begun to melt all over.
• Let pan sit off heat for 2 minutes or until cheese has cooled enough to remove from pan in 1 piece.
• Slide cheese out of pan and flip over so that browned crust is on top.
• Sprinkle with oregano and pepper.
• Serve with Serrano ham.

PROVOLETA (GRILLED PROVOLONE CHEESE)

Steps:

• Heat a cast iron griddle over low heat until a drop of water sizzles on the surface.
• Sprinkle the cheese with half the oregano and half the pepper flakes, then put it on the griddle, seasoned side down.
• Cook for about 2 minutes, until you see the bottom starting to brown and melt, then turn it ov er with a wide spatula and cook until the second side starts to brown and the cheese is melted. Sprinkle with the remainig oregano and pepper flakes, and serve.