Grilled Provolone Provolone Asado Recipes

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GRILLED PROVOLONE / PROVOLONE ASADO



Grilled Provolone / Provolone Asado image

Number Of Ingredients 5

2 slices provolone cheese aged, (each about 8 ounces and 1/2 inch thick, the older and firmer the better)
1 to 2 tablespoon olive oil
2 teaspoons oregano, dried
black pepper, freshly ground, to taste
bread, Crusty Italian, for serving (see Note)

Steps:

  • 1. Preheat the grill to high.2. When ready to cook, oil the grill grate. Brush the cheese slices on both sides with oil and sprinkle with half the oregano and some pepper. Place the cheese slices on the hot grate. Cook until the bottom side is browned and beginning to bubble, but not completely melted. This will take 2 to 4 minutes.3. Pry the cheese slices off the grill with the prongs of a barbecue fork. Invert them, sprinkle with the remaining oregano and additional pepper, and grill the other sides the same way, another 2 to 4 minutes. Transfer the grilled cheese to a plate.4. To eat, spread the melted cheese on chunks or slices of bread.Serves 6 to 8 as an appetizerNote: Although it's not traditional, for an even richer charcoal flavor you could slice the bread and toast it on the grill.

Nutrition Facts : Nutritional Facts Serves

PROVOLETA (GRILLED PROVOLONE CHEESE)



Provoleta (Grilled Provolone Cheese) image

In Argentina, a thick slice of provoleta, a provolone-type cheese, is cooked over coals until browned and bubbling, then served as a mouthwatering appetizer with bread. It's a bit like fondue or queso fundido but not quite as molten and melty. Typically, a large meal, or asado, of grilled sweetbreads, sausages and various cuts of beef follows, but provoleta makes a great snack with drinks, regardless of what you serve afterward. For ease of preparation, provoleta can be cooked in a cast-iron pan, under the broiler or baked in a hot oven. If you want success at cooking provoleta the traditional way, directly on the grill, leave the cheese uncovered at room temperature for several hours or overnight to dry the exterior a bit. A dab of chimichurri salsa is usually served alongside.

Provided by David Tanis

Categories     brunch, dinner, lunch, weekday, appetizer

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 12

1/2 cup finely chopped parsley
1 tablespoon finely chopped fresh oregano or 1 teaspoon dried
2 or 3 garlic cloves, minced
1/2 cup extra-virgin olive oil
Salt and pepper, to taste
Large pinch of crushed red pepper
1 tablespoon red wine vinegar
2 tablespoons cold water
8 ounces provolone cheese, sliced at least 1 inch thick
1 tablespoon roughly chopped fresh oregano or 1 teaspoon dried
1/2 teaspoon crushed red pepper
1 baguette, sliced in 1/2-inch rounds, toasted, if desired

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.)

Nutrition Facts : @context http, Calories 439, UnsaturatedFat 19 grams, Carbohydrate 29 grams, Fat 29 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 9 grams, Sodium 637 milligrams, Sugar 3 grams, TransFat 0 grams

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