Description
Three ingredients. Thats all you need for this oozing, cheesy Argentinian delight. Serve with toasted sourdough for dipping.
Ingredients
Units
Scale
- 1 cups (237 ml) provolone cheese
- 1 tsp fresh oregano leaves
- 0.5 tsp chilli flakes
- Toasted or grilled sourdough bread
Instructions
- Prep the Cheese:
- Place a 1-inch thick slab of provolone cheese on a clean kitchen bench. Press fresh oregano leaves evenly onto the top surface of the cheese. Evenly scatter chili flakes over the cheese, pressing down gently to ensure they adhere to the surface.
- Heat the Skillet:
- Position a 12-14 cm cast iron skillet on the stove and turn the flame to medium-high. Allow the skillet to heat up.
- Sear the Cheese:
- Carefully place the cheese in the skillet with the unseasoned side facing down. Cook the cheese for about 2-3 minutes, or until the bottom turns a beautiful golden brown.
- Flip and Melt:
- Using a spatula, gently flip the cheese to sear the seasoned side. Allow the cheese to cook until it becomes soft, melty, and fills the contours of the skillet.
- Garnishing and Serving:
- Sprinkle some additional oregano leaves and chili flakes over the melted cheese. Serve hot, straight from the skillet.
Notes
- For easier flipping, use a wider, flatter spatula.
- If provolone is unavailable, substitute with a similar firm, meltable cheese like fontina or even halloumi.
- For a smokier flavor, grill the cheese instead of pan-frying it.
- Prep Time: 2 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Argentinian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 1
- Sodium: 400
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Trans Fat: 0g
- Carbohydrates: 10
- Fiber: 1
- Protein: 15
- Cholesterol: 80