Provoleta Recipe - Cooking Index
Provoleta Recipe - Cooking Index
| 1 lb | 454g / 16oz | Aged provolone cheese - see * Note |
| 1/4 cup | 15g / 0.5oz | Flour |
| 1 tablespoon | 15ml | Chopped fresh oregano |
| = (or 1 tspn dried oregano) | ||
| 2 teaspoons | 10ml | Aji molido - see * Note |
| = (or 1/2 tspn chile powder) | ||
| 2 teaspoons | 10ml | Olive oil |
| Freshly-ground white pepper - to taste |
* Note: Aged provolone and aji molido (Argentine coarsely ground chile powder) are available at specialty markets and some supermarkets.
Dredge the cheese in flour, dusting off excess. Mix the remaining ingredients into a paste and smear half of it over the top of the cheese.
Place cheese spice-side up over hot coals and grill until the cheese begins to melt but still holds its shape and the underside is scored, about 3 minutes. Flip and brush the second side of the cheese with remaining spice mixture. Grill until second side is scored.
Cut into wedges and serve immediately. Provoleta may also be prepared on an indoor grill or in a ridged skillet.
This recipe yields 8 to 10 servings.
Source:
The Los Angeles Times, 08-04-2002
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.