Provoleta
Thick slabs of provolone cheese melted in a cast iron skillet until golden and crispy, then finished with chimichurri. A classic Argentine street food that's ready in 10 minutes.
- Total time
- 10 min
- Servings
- 2
- Calories
- 385
- Protein
- 28g
Ingredients
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Open the appInstructions
Step 1
Stir the chopped parsley, minced garlic, and red wine vinegar together in a small bowl until combined. Set the chimichurri aside while you cook the cheese.
Step 2
Place a 10-inch cast iron skillet over medium-high heat and pour in 1 tablespoon of olive oil. Wait until the oil shimmers and moves quickly when you tilt the pan, about 90 seconds.
Step 3
Carefully lay the provolone slabs into the hot skillet in a single layer. They should sizzle immediately when they hit the pan.
Step 4
Cook without moving them for 3 to 4 minutes, until the bottom surface turns golden brown with darker edges, like the color of caramel.
Step 5
Use a thin spatula to flip each cheese slice carefully, then cook the other side for 2 to 3 minutes until it is also golden brown.
Step 6
Transfer the warm provolone to a serving plate. Drizzle the chimichurri over the top of each slice.
Tools you’ll need
- 10-inch cast iron skillet
- small bowl
- thin spatula or turner
- serving plate
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