Grilled Provolone Provoleta with Oregano, Chilli and Toasted Bread
Inspired by techniques from NYT Cooking and Serious Eats.
A cold slab of provolone is seared in a very hot cast-iron pan until a brown crust forms, finished under the grill until bubbling, then scattered with oregano and chilli flakes and served in the pan with olive-oil toasted baguette.
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Method
- 1
Keep it cold. Keep the provolone in the fridge until the moment it goes in the pan.
- 2
Toast the bread. Brush the baguette slices with oil and toast them under the grill.
- 3
Heat the pan. Heat the cast-iron pan until very hot and brush it with oil.
- 4
Sear. Cook the cheese undisturbed until browned underneath, then add half the herbs.
- 5
Finish under the grill. Grill the top until bubbling and the centre is soft.
- 6
Serve. Add the rest of the oregano and chilli and serve at once with the bread.
Storage
Provoleta is best eaten immediately. Leftovers can be chilled for up to 2 days and melted onto toast, though they will not ooze the same way again. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- 20 cm cast-iron frying pan (or a grill with a hot side)
- pastry brush
- thin metal spatula
- oven grill (broiler)
- baking tray
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 446 kcal |
| Protein | 21.4 g |
| Carbohydrate | 27.6 g |
| of which sugars | 2.7 g |
| of which free sugars | 2.3 g |
| Fat | 28 g |
| of which saturates | 12.3 g |
| Fibre | 1.3 g |
| Salt | 1.89 g |
Protein per 100 kcal
4.8 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
