Provoleta Argentina Recipes

Steps:

• Make the chimichurri: In a small bowl, stir together the parsley, oregano, garlic, olive oil, salt and pepper, crushed red pepper, vinegar and water. Thin with a little more water, if necessary, to make a pourable sauce. Set aside to let flavors meld. Sauce may be prepared up to 1 hour in advance.
• Set a small cast-iron pan over medium-high heat (or over hot coals). When pan is hot, put in the cheese. Sprinkle with half the oregano and crushed red pepper.
• Cook for about 2 minutes, until the bottom begins to brown. Carefully flip the cheese with a spatula and cook for 2 to 3 minutes more, until the second side is browned and the cheese is beginning to ooze. Transfer cheese to a plate and sprinkle with remaining oregano and crushed red pepper. Serve immediately, accompanied with bread and chimichurri. (Alternatively, finish the cheese by putting it under the broiler or in a hot oven.)

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:

• 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.