GRILLED PROVOLETA
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.
MUSHROOM AND PROVOLONE MEATLOAF
Finely chopped mushrooms and shredded provolone add moisture and flavor to this glazed meatloaf.
Provided by Food Network Kitchen
Time 1h25m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
- Combine the meatloaf mix, mushrooms, breadcrumbs, provolone, parsley, eggs, onion, garlic, 1/4 cup of the ketchup, 1 tablespoon of the Worcestershire, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large bowl. Using your hands, mix together until well combined.
- Transfer the mixture to the prepared baking sheet and form it into a compact oval-shaped loaf, about 9 inches by 5 inches. Bake for 30 minutes.
- Stir together the brown sugar, remaining 1/4 cup ketchup and remaining 1 teaspoon Worcestershire in a small bowl for the glaze. Remove the meatloaf from the oven and brush the top and sides all over with the glaze. Return to the oven and bake until the glaze starts to caramelize and a thermometer inserted in the center of the meatloaf registers 160 degrees F, about 25 minutes more. Let rest for 10 minutes before slicing and serving.
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"
Provided by GiddyUpGo
Categories Spreads
Time 11m
Yield 4-6 serving(s)
Number Of Ingredients 3
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.
PROVOLONE CHICKEN
Make and share this Provolone Chicken recipe from Food.com.
Provided by Sandylee
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees Fahrenheit.
- Pound chicken breasts with flat side of meat mallet until flattened to an even thickness.
- Place seasoned bread crumbs on flat dish.
- Press both sides of the chicken into the crumbs.
- Place coated chicken pieces in a greased 9x13 inch baking dish.
- Sprinkle with Italian seasoning (if using) and top with provolone cheese.
- Dot with butter.
- Bake for 20 minutes or until cheese is golden and crispy around the edges, the way I prefer it.
Nutrition Facts : Calories 413.5, Fat 22.6, SaturatedFat 9.4, Cholesterol 114.8, Sodium 607.2, Carbohydrate 10.9, Fiber 0.7, Sugar 1, Protein 39.5
FLAMING BROILED PROVOLONE WITH PARSLEY TOAST
Provided by Alex Guarnaschelli
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350F.
- Make the toasts: In a medium bowl, whisk together the olive oil and garlic with a pinch of salt. Spread on top of the toasts and arrange them in a single layer on a baking sheet. Place the tray in the oven and cook until the toast is browned, 5-8 minutes. Remove from the oven, arrange on a platter and top with the parsley.
- Broil and serve: Arrange the cheese in single layer in a 9-inch baking dish and place in the oven to melt, 5-8 minutes. Turn on the broiler and place the dish under the broiler 2 minutes more. Remove, sprinkle with salt and place on the table next to the toasts. Pour the gin over the cheese and carefully light it until it flames. Watch the flame burn until it runs out and dig in!
PROVOLONE RICE
This is a recipe I received in an email newsletter. My family & I love rice dishes and this is a great one!! Plus, it is easy to prepare!!
Provided by Missy Merrill
Categories Rice
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Bring a medium saucepan of water to a boil.
- Add the rice.
- Reduce the heat and cook until tender (about 20 minutes).
- Drain.
- Return to the pan and toss in the remaining ingredients.
- Mix well.
- Serve warm.
RICE PILAF SALAD WITH SALAMI, ARTICHOKES AND PROVOLONE
Italian ingredients merge with the flavors of New Orleans to create a truly versatile side dish. Just open a box of Zatarain's Rice Pilaf and mix in Italian favorites like cubed salami, artichokes and provolone cheese. It's the perfect recipe for any potluck surprise or Italian-themed event.
Provided by Zatarains
Categories Rice
Time 30m
Yield 8 , 8 serving(s)
Number Of Ingredients 6
Steps:
- Cook Rice Mix as directed on package.
- Spoon rice mixture into large bowl. Cool to room temperature. Add artichokes, salami, cheese, olive oil and vinegar; toss to blend.
- Nutrition information (Amount per serving): Calories: 242, Cholesterol: 26mg, Sodium: 747mg , Protein: 9g, Total Fat: 14g , Fiber: 1g, Carbohydrate: 20g.
Nutrition Facts : Calories 170.8, Fat 13.2, SaturatedFat 5, Cholesterol 23.7, Sodium 381.4, Carbohydrate 6.6, Fiber 4.3, Sugar 0.9, Protein 7.3
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