Provoleta

Name: Provoleta
Total time: 18 min
Yield: 2 servings
Cuisine: argentine
Ingredients: 300 g Provolone; 3 tbsp Olive Oil; 1 cups Parsley; 2 pcs Garlic; 1 tsp Dried Oregano; 0.5 tsp Red Pepper Flakes; 1 tbsp Red Wine Vinegar; 0.3 tsp Black Pepper; 4 pcs Bread

Crusty, bubbling provolone with smoky edges and a bright chimichurri finish.

Ingredients

300 g Provolone
3 tbsp Olive Oil
1 cups Parsley
2 pcs Garlic
1 tsp Dried Oregano
0.5 tsp Red Pepper Flakes
1 tbsp Red Wine Vinegar
0.25 tsp Black Pepper
4 pcs Bread

Method

Finely chop {parsley} and mince {garlic}, then stir with {olive_oil}, {red_wine_vinegar}, {dried_oregano}, {red_pepper_flakes}, and {black_pepper} until glossy and fragrant. Let it sit so the flavors meld.
Toast {bread} over medium heat until crisp and lightly charred at the edges for crunch alongside the melted cheese.
Set a small cast-iron skillet or plancha over medium heat. Add {provolone} and cook until the underside is deeply golden and the center is molten, then turn carefully and cook until bubbling with a crusty edge.
Transfer the hot {provolone} to a warm plate, spoon over the {parsley} sauce, and serve immediately with {bread} so the cheese stays stretchy and hot.