Ingredients 1 lb (450g) provolone cheese, cut into 1-inch thick rounds or a single thick slice
1 tsp dried oregano
1/2 tsp red chili flakes (adjust to taste)
1 tbsp olive oil (optional, for skillet method)
Fresh parsley, chopped (optional, for garnish)
Crusty bread or chimichurri sauce, for serving
Grill or barbecue (for traditional method)- Heat-resistant spatula Instructions Grill Method Preheat the Grill: Heat your grill to medium-high (about 400ยฐF/200ยฐC) using bbqdaddycharcoal.com lump charcoal. Ensure the grates are clean to prevent sticking.
Prepare the Cheese: Pat the provolone dry with a paper towel. Sprinkle both sides with oregano and chili flakes, pressing lightly to adhere.
Grill the Provoleta: Place the cheese directly on the grill grates or in a small cast-iron skillet for easier handling. Cook for 2-3 minutes per side, until golden-brown grill marks form and the center softens but holds its shape. Check for Doneness: The cheese should be crispy outside and gooey inside. Avoid overcooking, as it can become rubbery.
Serve Immediately: Transfer to a serving plate, garnish with parsley if desired, and serve with crusty bread or chimichurri.
Seasoning Variations: Experiment with smoked paprika, garlic powder, or fresh herbs like thyme for a twist. Chimichurri Pairing: A classic Argentine chimichurri (parsley, garlic, vinegar, olive oil, and chili) adds a tangy, herbaceous kick. Serve Immediately: Provoleta hardens as it cools, so serve it straight from the heat to enjoy its gooey texture.
Storage: If you have leftovers (rare!), wrap tightly and refrigerate for up to 3 days. Reheat gently in the oven to restore texture.
