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Provoleta Argentina

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Ingredients

Adjust Servings:
1 inch thick slice provolone cheese
chopped fresh oregano, to taste
1/2 - 1 teaspoon crushed red pepper flakes

Nutritional information

0.3
Calories
0 g
Calories From Fat
0 g
Total Fat
0 g
Saturated Fat
0 mg
Cholesterol
0.1 mg
Sodium
0.1 g
Carbs
0 g
Dietary Fiber
0 g
Sugars
0 g
Protein
0g
Serving Size

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Provoleta Argentina

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    Cuisine:

    I initially thought this was going to be a dip because the picture looked like one, but it solidified very quickly for me. Delicious though and served on crusty bread, possibly didn't get the right Provolone cheese, but still enjoyed. Made for My Food Odyssey.

    • 31 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Provoleta (Argentina), This recipe is from week 12 of my food blog, Travel by Stove I am attempting to cook one meal from every nation on Earth, and Argentina is my 12th stop Provoleta is an appetizer made from grilled provolone cheese; this version comes from Rebecca Caro at From Argentina with Love , I initially thought this was going to be a dip because the picture looked like one, but it solidified very quickly for me Delicious though and served on crusty bread, possibly didn’t get the right Provolone cheese, but still enjoyed Made for My Food Odyssey


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    Steps

    1
    Done

    Heat a Cast-Iron Skillet Over Very High Heat (used Non-Stick and It Worked Just Fine) and Put the Cheese in It.

    2
    Done

    Sprinkle With Half the Oregano and Red Pepper Flakes and Cook Until the Cheese Begins to Melt and You Can See Some Brown Around the Bottom Edges.

    3
    Done

    Carefully Flip the Cheese, Making Sure You Get All the Crispy Brown Bits. Sprinkle With the Remaining Oregano and Red Pepper and Continue to Grill Until You See Those Brown Edges Again.

    4
    Done

    Remove from the Pan and Serve Immediately With a Crusty Bread.

    Avatar Of Dylan Carter

    Dylan Carter

    Culinary ninja skilled in the art of creating delectable dishes with precision and speed.

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