Thursday, July 5, 2018

Provoleta #CookingAroundtheWorldAdventure


As part of our Cooking Around the World adventures - we're 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.


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. We have a couple more Argentinian dishes to make and post before we put a check mark next to Vatican City on our list. Then we'll be headed, by tabletop, to Venezuela. Stay tuned.

No comments:

Post a Comment

Share Buttons