Provoleta

Method

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1. Sit the provolone disc uncovered on a rack in the fridge for 1 hour so the surfaces dry.

   Mark done Start 1 hr timer

2. Press the oregano and chilli flakes onto both faces of the disc.

   Mark done

3. Heat a cast iron pan or small skillet over high heat until it is genuinely hot — a drop of water should vanish instantly.

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4. Add the olive oil, then lay the cheese in. It should sizzle at once.

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5. Cook 3 to 4 minutes without moving it, until a dark crust has formed underneath. Lift an edge with a palette knife to check.

   Mark done Start 3 min timer

6. Turn it carefully in one movement, using two spatulas.

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7. Cook 2 to 3 minutes more, until the second side crusts and the centre begins to bulge and wobble.

   Mark done Start 2 min timer

8. Grind the black pepper over and take the pan straight to the table.

   Mark done

9. Eat immediately, scooping it onto bread with chimichurri and a squeeze of lemon.

   Mark done

Chef’s Tips

• Aged provolone only. The soft kind runs straight out of the pan.
• Dry the surfaces in the fridge first.
• Serve in the pan. Off the heat it sets within three or four minutes.

Common Substitutions & Variations

• Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

Pairing Suggestions

• Chimichurri and crusty bread
• A Malbec
• Grilled meat to follow

Storage & Reheating

Eat immediately. Uncooked provolone keeps 2 weeks wrapped in the fridge.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.