Provoleta: Argentine Grilled Provolone Cheese
  Re: (...)
Am tempted to try this right now, but I only have thinly sliced Provolone at the moment, and not enough garlic for the confit.

Provoleta (Argentine Grilled Provolone Cheese)

  • 2 Slices Provolone cheese, 3/4 inch thick, each
  • 2 Tbsp. Olive oil
  • Cayenne, black pepper, thyme and oregano, to taste
  1. It is important that the cheese is of good quality and very firm. If the cheese is so soft that it would melt instead of browning, leave it in the refrigerator, UNWRAPPED, to let it firm up some more.
  2. Heat a griddle well.
  3. Sprinkle with olive oil.
  4. Place the provolone onto the griddle.
  5. Allow the cheese to brown on one side.
  6. Turn carefully.
  7. Season the top to taste.
  8. Allow the other side to brown.
  9. Remove and serve with garlic confit (see below), roasted red peppers with garlic and olive oil, and some fresh mixed or green salad.

Garlic Confit

  • 5 Large Heads of garlic
  • 11 FL. Oz. Olive oil
  • 1 Bay leaf
  • 2 or 3 Sprigs Thyme
  • Salt and pepper to taste
  1. Peel the garlic cloves, boil in water for 3 minutes and remove.
  2. Place the garlic, oil, thyme and bay leaf in a saucepan or small pot (oil should completely cover the garlic).
  3. Cook on low heat without boiling (using a heat diffuser, if necessary), for about three hours.
If blueberry muffins have blueberries in them, what do vegan muffins have?
  Re: Provoleta: Argentine Grilled Provolone Cheese by labradors (Am tempted to try th...)
Good gracious. I'm getting hungry and it's nowhere NEAR dinner.
Keep your mind wide open.
  Re: Provoleta: Argentine Grilled Provolone Cheese by labradors (Am tempted to try th...)
Sounds good to me, Labs! I love cheese cooked like that.

  Re: Re: Provoleta: Argentine Grilled Provolone Cheese by pjcooks (Sounds good to me, L...)
Oh man, is this thread marked!! sounds so good.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.

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