Pan-seared provolone cheese, crispy around the edges and runny in the center, flavored with oregano, red pepper flakes, and olive oil. An Argentine classic to share immediately, with toasted bread.
Ingredients
- 400 g thick slice of provolone cheese
- 1 tbsp extra-virgin olive oil
- 1 tsp dried oregano
- 1/2 tsp mild or hot crushed red pepper flakes
- to taste ground black pepper
- 1 piece traditional baguette
Method
- Take the provolone out of the refrigerator ahead of time so it takes the chill off, and thoroughly dry the surface with paper towels; it should be dry to the touch.
- Cut the bread into slices and toast it until it is crispy on the outside and still slightly soft on the inside.
- Heat a small cast-iron or nonstick skillet over medium-high heat until a drop of water immediately sizzles on contact.
- Pour in the olive oil, tilt the pan to coat it evenly, then place the provolone down without moving it while a golden crust begins to form underneath.
- When the edges bubble and take on color, flip the cheese with a wide spatula in one swift motion to keep the disk intact.
- Season immediately with the oregano, crushed red pepper flakes, and black pepper, then continue cooking until you have a golden surface and a center that yields under the spatula.
- Slide the provoleta onto a warm ceramic plate as soon as it is melted but still holding together, to prevent it from splitting.
- Serve immediately with the toasted bread, scraping up the stringy cheese while the crust remains crispy.
Nutrition
Per serving
- Energy
- 446.8 kcal
- Protein
- 27.8 g
- Carbohydrate
- 14.7 g
- Fat
- 30.73 g
- Fibre
- 1.27 g
- Calcium
- 778.5 mg
- Iron
- 1.07 mg
- Magnesium
- 32.48 mg
