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Argentine · Starter
Provoleta
A thick slice of provolone seared on a low griddle until the underside forms a golden crust and the middle turns molten, then scattered with fresh oregano and chile flakes. Salty, spicy, herbal, and gone in minutes.
- YieldServes 4
- Hands-on13 min
- Total13 min
- Difficulty
Ingredients
- 225 gprovolone, one slice, 2.5 cm thick
- 3 tbspfresh oregano leaves, preferably small ones
- 1 tspcrushed red pepper flakes, or to taste
To serve
- 100 gcrusty bread, slicedoptional
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