Provoleta

Ingredients

Instructions

1. 1

   Preheat a grill pan, cast-iron skillet, barbecue, or oven-safe griddle over medium-high heat for 3-4 minutes until very hot. A properly heated surface helps the cheese brown quickly before it spreads too much.

2. 2

   Pat the provolone dry if needed. Brush both sides lightly with the olive oil, then sprinkle evenly with the dried oregano, chilli flakes, and black pepper, pressing the seasonings gently so they adhere.

3. 3

   Place the seasoned provolone on the hot surface. Cook for 2-3 minutes on the first side until the bottom is deeply golden and the edges begin to soften. Flip carefully with a spatula and cook 1-2 minutes more, just until the second side is browned and the centre is molten but still holding its shape. If using a barbecue and flipping is difficult, cook the cheese in a small cast-iron dish instead.

4. 4

   Transfer the provoleta to a serving plate or hot skillet. Let it rest for about 1 minute so the melted interior settles slightly; this makes it easier to serve without losing all the cheese at once.

5. 5

   Sprinkle with the chopped parsley, if using, and serve immediately with sliced crusty bread for scooping up the hot, stretchy cheese.

Nutrition per serving

Notes

• •For the best texture, use a thick wheel of provolone or provoleta cheese specifically made for grilling; very young or thin slices melt too fast.
• •If you have time, chill the seasoned cheese for 5 minutes before grilling to help it keep its shape, though this is optional and not included in the timing.
• •A small cast-iron pan is the easiest beginner-friendly way to cook provoleta without sticking.
• •Serve as an appetiser with chimichurri, grilled tomatoes, or roasted peppers if desired.

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