Grilled Provoleta Recipes

Steps:

• Heat grill to 400 degrees F.
• Drizzle cheese with a touch of olive oil. Place cheese on the grill for 45 seconds. Flip the cheese and grill for another 45 seconds. Transfer cheese to a small round baking dish. Sprinkle with oregano and crushed red pepper. Serve immediately, using small knives to spread the cheese mixture onto bread slices. Drizzle Chimichurri sauce over.
• Place garlic, aji molido, parsley, chili flakes, and salt in the bowl of a food processor and puree until well ground. With the machine running, add vinegar and slowly pour in oil; process until emulsified. Transfer to a deep jar. The sauce can be kept, covered, for up to 3 months in the refrigerator.

Steps:

• Heat a grill to 400 degrees F.
• Drizzle the cheese with a touch of oil. Place the cheese on the grill for 45 seconds. Flip the cheese and grill for another 45 seconds. Place cheese in a small round baking dish. Sprinkle with oregano and crushed red pepper.
• Serve immediately. Use small knives to spread cheese mixture on bread slices.

Steps:

• Slice the cheese in 1/2 inch thick rounds.
• Mix together the oil, oregano, and aji to form a paste.
• Spread the paste over the cheese slices.
• There is a certain amount of technique to successfully grilling cheese. An essential is that the grill must be very hot. To cook directly on the grill, first set the prepared cheese slices out at room temperature for a couple of hours. As the surface dries out, a hard film starts to form. This is what will keep you from ending up with a gooey puddle in the bottom of your grill. If you don't quite feel up to cooking the cheese directly on the grill, you can use a pie plate or aluminum foil.
• Cook about three minutes on each side.
• Serve hot.

Steps:

• Heat a cast-iron skillet over very high heat (I used non-stick and it worked just fine) and put the cheese in it.
• 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.
• 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.
• Remove from the pan and serve immediately with a crusty bread.

Steps:

• 1. Heat grill to 400 degrees F.
• 2. Drizzle cheese with a touch of olive oil. Place cheese on the grill for 45 seconds. Flip the cheese and grill for another 45 seconds. Transfer cheese to a small round baking dish. Sprinkle with oregano and crushed red pepper. Serve immediately, using small knives to spread the cheese mixture onto bread slices. Drizzle Chimichurri sauce over.
• 3. Chimichurri Sauce: Place garlic, aji molido, parsley, chili flakes, and salt in the bowl of a food processor and puree until well ground. With the machine running, add vinegar and slowly pour in oil; process until emulsified. Transfer to a deep jar. The sauce can be kept, covered, for up to 3 months in the refrigerator.

Steps:

• Heat a cast iron griddle over low heat until a drop of water sizzles on the surface.
• Sprinkle the cheese with half the oregano and half the pepper flakes, then put it on the griddle, seasoned side down.
• Cook for about 2 minutes, until you see the bottom starting to brown and melt, then turn it ov er with a wide spatula and cook until the second side starts to brown and the cheese is melted. Sprinkle with the remainig oregano and pepper flakes, and serve.