Provoleta a la Parrilla (Grilled Provolone)
A simple yet satisfying Argentine snack consisting of a thick slice of provolone cheese grilled until melted and bubbly, often seasoned with oregano and chili flakes.
Ingredients
- about 225 g Provolone cheese
- 1 tsp Dried oregano
- 0.25 tsp Red pepper flakes
- 1 tbsp Olive oil
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat your grill to medium-high heat, which is about 205°C (200°C).
- 2Place the about 225 g slice of Provolone cheese on a clean surface. Drizzle the 1 tbsp of olive oil evenly over both sides of the cheese slice.
- 3Evenly sprinkle the 1 tsp of dried oregano and the 0.25 tsp of red pepper flakes over both sides of the oiled cheese.
- 4Carefully place the seasoned cheese directly onto the hot grill grates.
- 5Grill for 5 to 7 minutes. You are looking for the cheese to become melted and bubbly, and for it to develop nice grill marks on the bottom side.
- 6Using a spatula, carefully remove the melted cheese from the grill. Serve immediately while it is hot and bubbly.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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