Provoleta - Grilled Cheese, a la Gimme Chimmi

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.

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