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Recipe Detail Page
Grilled Provolone Cheese
Summer 2010
In Argentina, Provoleta is a traditional Argentinian cheese, which has a texture that allows it to be barbecued. Substituting provolone gives the same taste but cannot be used on the barbecue so we used a nonstick skillet instead.
Serves 6
Two ¼ inch (5 mm) thick rounds of provolone
2 tbsp (25 mL) olive oil
½ tsp (2 mL) dried oregano
½ tsp (2 mL) cracked pepper
6 slices Serrano ham
1. Heat a large nonstick skillet over medium-high heat. Brush cheese with olive oil and fry for 45 seconds to 1 minute or until a brown crust has formed on the bottom and the cheese has begun to melt all over. Let pan sit off heat for 2 minutes or until cheese has cooled enough to remove from pan in 1 piece. Slide cheese out of pan and flip over so that browned crust is on top. Sprinkle with oregano and pepper. Serve with Serrano ham.
Serves 6
