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Thursday, July 9, 2009 01:40 am

GRILLED PROVOLONE

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Both these recipes demonstrate Argentina’s connection with Italian cuisine. Italian-style cheeses such as provolone are made throughout the country. Chimichurri is a riff on the classic Italian salsa verde. It’s wonderful, not only on grilled beef, but on other grilled meats and poultry as well. It also makes a tasty salad dressingAged Provolone, either in whole rounds or cut in half, sliced 1/2 inch thick

  • Vegetable oil for the grill
  • Extra-virgin olive oil
  • Freshly ground pepper
  • Dried oregano leaves (not ground)
Plan on about 2-4 oz. of cheese per person, depending on what else is served. Preheat either a charcoal or gas grill to high. Brush the slices of cheese lightly on both sides with some of the oil and sprinkle with a little pepper. Just before cooking, oil the grill grates and then put the cheese slices directly on the grate. Cook until the bottoms of the cheese are browned and bubbly, about 2 minutes or a little longer, depending on the heat of your grill. The cheese should not be completely melted. Gently tease the cheese off the grill with prongs and a spatula and turn over. Sprinkle the top of the slices with some of the oregano and continue to grill until the bottom is the same doneness as the top, again about 2 or so minutes. Serve immediately.

The cheese may be served alone, or on top of slices of crusty bread. Either way, it can be served by itself as an appetizer or accompanied by a salad tossed with a simple vinaigrette. 
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