Thursday, September 13, 2018

Improv Cooking Challenge: Provoleta #CookingAroundtheWorldAdventure


Welcome to the September 2018 version of Improv Cooking Challenge. This group is headed up by Nichole of Cookaholic Wife.

The idea behind Improv Cooking Challenge: we are assigned two ingredients and are challenged to create a recipe with those two things.

This month's items: tomatoes and cheese. That seemed pretty simple. Those two go together so well. And, as it turns out, as part of our Cooking Around the World adventures - we're were on Vatican City and you can read a little bit about why they picked Argentinian dishes on our Pionono de Coco Y Dulce de Leche post - D selected Provoleta as an appetizer. It appears I neglected to post the recipe. Well, then...this is the perfect time to share. Before I get to that, though, please take a look at the others' tomatoes and cheese creations.



Having never heard of this, I deferred completely to the Enthusiastic Kitchen Elf who made the shopping list and did all the cooking. I am not sure where he got this recipe, but I jotted down approximations of measurements because, unlike the Precise Kitchen Elf, D doesn't measure!

Ingredients
  • 1/2 pound provolone, in 1 whole round chunk
  • 1 T olive oil
  • 2 t fresh oregano leaves
  • generous sprinkle of red pepper chile flakes
  • 2 T fresh basil, roughly chopped
  • 1/2 C mini heirloom tomatoes, chopped
  • slices of bread for serving
  • sea salt, as needed
  • Also needed: cast iron or enameled cast iron pan


Procedure
Preheat oven to 400 degrees F.

In a cast iron or enameled cast iron pan, heat olive oil over medium heat. Place cheese round in the center of the pan. Sprinkle with 1 t fresh oregano leaves and a pinch of red pepper chile flakes. Cook for 2 minutes.

Flip the cheese (it won't look round anymore, don't worry!) and sprinkle with remaining oregano and another pinch of red pepper chile flakes. Cook for another 2 minutes. Top with tomatoes and place entire pan in the preheated oven for 4 minutes. 


Use a spatula to transfer the melted cheese to a serving plate. Top with basil and sprinkle with sea salt, if desired. Serve with small bread slices.


D noted, "This has all the goodness of a pizza...without the crust." Agree! That makes is perfect for a keto eating plan. Nice. Just skip the bread slices.

3 comments:

  1. You can't argue with gooey cheese. Looks delicious.

    ReplyDelete
  2. Nothing better than ooey gooey melted cheese....YUM

    ReplyDelete
  3. Yummy and deliciously gooey cheese.

    ReplyDelete

Share Buttons