Provoleta Grilled Provolone Cheese Recipes

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PROVOLONE GRILLED CHEESE



Provolone Grilled Cheese image

I love this recipe because everything in it goes very well together. The more the cheese is oozy and goozy, the more it will taste good!-- Its really easy too!--

Provided by southkoreansrule

Categories     Lunch/Snacks

Time 10m

Yield 1-2 serving(s)

Number Of Ingredients 4

3 pieces provolone cheese (without smoke flavor added)
3 slices bacon (regular bacon)
2 slices of sourdoughbole bread (if you cant find sourdoughbole, you can use regular sourdough bread!~ they're basically the same thi)
touch pickled ginger

Steps:

  • Slice the 3 pieces of provolone cheese into 9 strips. You can do this by putting the cheese on top of eachother and cut it into thirds.
  • Start frying the bacon in a dry pan until done all the way but not crispy.
  • Lightly toast the sourdoughbole or sourdough until warm but hot when you hold it.
  • When the bread comes out, put the slices of cheese onto both pieces.
  • Dab the oil off the bacon with a paper towl and lay on both pieces of cheese with sourdough(bole).
  • Put it like an open-face sandwich on tinfoil and put in toaster-oven or regular oven at 350 degrees. Bake for 5 minutes.
  • Halfway through, put the slices together on top of eachother so it looks like a real sandwich.
  • Until the cheese is melted over the bacon and is oozy and goozy keep in oven.
  • Cut it in half and enjoy!~.
  • If you want more than 1-2 servings double the recipe as much as you want!~ (optional) put pickeled ginger or kimchi on plate.

Nutrition Facts : Calories 444.4, Fat 32.3, SaturatedFat 10.6, Cholesterol 46.2, Sodium 906.9, Carbohydrate 25.8, Fiber 1.2, Sugar 2.1, Protein 11.7

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

GRILLED PROVOLETA



Grilled Provoleta image

Provided by Food Network

Categories     appetizer

Time 17m

Yield 4 servings

Number Of Ingredients 13

1/2 pound provolone, in 1 whole round slice
2 tablespoons olive oil
2 teaspoons dried oregano
1 teaspoon red chili flakes
Bread slices
Chimichurri, recipe follows
4 cloves garlic
1 tablespoon aji molido (Argentine ground pepper), or ground sweet pepper
1/2 cup chopped Italian parsley leaves
1 teaspoon red chili flakes
Pinch coarse sea salt
1/4 cup malt vinegar, or white vinegar
1 cup canola/olive oil blend

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.

PROVOLETA (GRILLED PROVOLONE CHEESE)



Provoleta (Grilled Provolone Cheese) image

Fom "Seven Fires" Argentine grilling book by Francis Mallmann. My husband liked this a lot, but it was the only animal protein at dinner and he could live on cheese alone. I liked it, but it won't work as a spread on bread. I preferred it the following day sliced thin as a snack. It's a lot like grilled halloumi cheese, but Provolone is easier to find. You could use one tablespoon dried oregaano instead.

Provided by zeldaz51

Categories     Cheese

Time 10m

Yield 4 serving(s)

Number Of Ingredients 3

8 ounces provolone cheese (1 inch thick slice)
3 tablespoons fresh oregano leaves, preferably small ones
1 teaspoon crushed red pepper flakes (to taste)

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.

Nutrition Facts : Calories 202, Fat 15.2, SaturatedFat 9.7, Cholesterol 39.2, Sodium 497.9, Carbohydrate 1.9, Fiber 0.4, Sugar 0.4, Protein 14.6

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