This simple recipe yields a fantastically delicious result. Give it a try - it's easy enough for a weeknight meal, and with enough cheese on hand, all you need to complete the dinner spread is a bright side salad and a crusty loaf of rustic bread. Or, if you're feeling extravagant (and very hungry), serve provoleta as a hearty appetizer, to be followed, as is customary in Argentina, by a never-ending parade of of meat, potato, and veggie dishes. Salud!
To Make Provoleta:
-Take your provolone out of the fridge, and allow it to come to room temperature.
-Begin heating a cast iron pan over high heat.
-Once the cheese is at room temperature, and your pan is nice and HOT, put the bare cheese in the pan.
-Let cheese grill on its first side until browned. This can take about 2 minutes.
-Once side one is browned, flip your prov' and repeat on the next side!
-Remove from pan once side 2 is nicely browned.
-Top provoleta with a few spoonfuls of prepared Gimme Chimmi (use the salsa clásica recipe found on the label)
-Dig. In. To. This. Delicious. Cheese.