Provoleta con Chimichurri (Grilled Provolone, Chimichurri)
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Ingredients
- 400 g provolone cheese
- 1 tsp dried oregano
- 1 tsp dried chilli flakes
- 20 g fresh flat-leaf parsley
- 2 garlic cloves
- 1 tbsp red wine vinegar
- 3 tbsp extra virgin olive oil
- 1 crusty bread
- 150 g mixed salad leaves
Nutrition (per serving)
- Calories
- 477 kcal
- Protein
- 26.9 g
- Carbohydrate
- 6.7 g
- of which sugars
- 1.3 g
- Fat
- 37.6 g
- of which saturates
- 18.5 g
- Fibre
- 1.4 g
- Salt
- 1.51 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Finely chop the parsley and garlic and mix with the red wine vinegar and 2 tablespoons of the olive oil to make the chimichurri.
- 2
Cut the provolone into a 2cm-thick slab and scatter with the dried oregano and chilli flakes.
- 3
Heat the remaining oil in a heavy ovenproof frying pan until very hot and lay in the cheese.
- 4
Cook for 2-3 minutes, until the underside is bubbling and golden, then carefully flip and cook for 1-2 minutes more, until softened but still holding its shape.
- 5
Spoon over the chimichurri and serve straight away with the crusty bread and mixed salad leaves.
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