Grilled provolone with oregano and chilli

Grilled provolone with oregano and chilli

Provoleta

By
From
South American Grill
Serves
8
Photographer
Bonnie Savage

Grilling provolone cheese is very common in both Argentina and Brazil. It is easy to prepare at the start of a meal and is eaten straight from the hotplate early in the proceedings, while the larger cuts of meat are slow-cooking.

Ingredients

Quantity Ingredient
500g provolone cheese, cut into 1.5 cm thick slices
2 teaspoons sea salt
2 teaspoons dried oregano
1 teaspoon dried chilli flakes
olive oil, for brushing

Method

  1. Preheat a barbecue chargrill or hotplate to medium–high.
  2. Arrange the provolone on a tray. Combine the salt, oregano and chilli flakes in a small bowl and sprinkle over both sides of the provolone, pressing lightly into the cheese to adhere the flavourings.
  3. Brush a little olive oil over the chargrill (or you can use a cast-iron frying pan) and cook the provolone for 2 minutes on each side, or until it is golden brown but still holding its shape. Transfer the cheese slices to a serving plate and serve immediately.
Tags:
South American Grill
Rachael
Lane
South American
Latin
grill
bbq
barbecue
barbeque
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