Provoleta
For those of you that fired up the grill the other day and made choripans I have the perfect recipe to use up that leftover chimichurri sauce! This is another dish that I discovered in Buenos Aires. Its basically a ½ inch thick slab of special provolone cheese made for grilling. The cheese is rubbed with oregano and grilled either on a bbq or a very hot grill pan and then plated, drizzled with olive oil and topped with chimichurri sauce! It sounds crazy eating one of these by yourself but its typically served as an appetizer and people will eat a whole one before dinner! I’ve included a video clip below of some locals enjoying one each as an appetizer. If you can not find provoleta, substitute with any cheese made for frying or grilling. These can typically be found in Latin grocery stores. I have not tried using provolone found in typical grocery stores so I can not comment on how this would turn out. If you do try it, please let me know how it turns out!
Asi se come provoleta!
INGREDIENTS:
1/2 pound provolone, in 1 whole round slice
1 tablespoon olive oil
2 teaspoons dried oregano
Chimichurri
DIRECTIONS:
Cover cheese with 1 teaspoon of oregano on each side, pressing hard to really get it to stick.
Heat a grill pan on high, add some cooking spray and grill cheese about 2 minutes on each side.
Transfer to a plate, drizzle with olive oil and top with chimichurri sauce.
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