Best Provoleta Grilled Provolone Cheese Recipes

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GRILLED PROVOLONE OR PROVOLETA CHEESE



Grilled Provolone or Provoleta Cheese image

Grilled Provolone Cheese From LCBO Food & Drink Magazine Provoleta is a traditional Argentinian cheese. It has a texture that allows it to be barbecued. Using provolone gives the same taste but cannot be used on the barbecue and must be cooked in a nonstick pan instead. The weight of the cheese in the ingredients is an estimate. Try to get two 1/4" thick rounds of the cheese.

Provided by Dreamer in Ontario

Categories     Ham

Time 8m

Yield 6 serving(s)

Number Of Ingredients 5

3/4 lb provolone cheese (2 rounds, 1/4 inch thick) or 3/4 lb proveleta cheese (2 rounds, 1/4 inch thick)
2 tablespoons olive oil
1/2 teaspoon dried oregano
1/2 teaspoon cracked pepper
6 slices serrano ham

Steps:

  • Heat a large nonstick skillet over medium-high heat.
  • Brush cheese with olive oil and fry for 45 seconds to 1 minute or until a brown crust has formed on the bottom and the cheese has begun to melt all over.
  • Let pan sit off heat for 2 minutes or until cheese has cooled enough to remove from pan in 1 piece.
  • Slide cheese out of pan and flip over so that browned crust is on top.
  • Sprinkle with oregano and pepper.
  • Serve with Serrano ham.

Nutrition Facts : Calories 240.5, Fat 19.7, SaturatedFat 10.4, Cholesterol 39.3, Sodium 499.3, Carbohydrate 1.4, Fiber 0.1, Sugar 0.3, Protein 14.6

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

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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