Special Provoleta Recipe with Chef Lucas Bustos
When it comes to iconic Argentine dishes, provoleta is near the top of the list. It’s a great choice for cookouts, dinner parties, and is ideal to pair with Malbec because of its smokey flavors when grilled and its seasonings of chimichurri. Argentine Chef Lucas Bustos gave us his special recipe to share with you so you can create his take on provoleta right at home.
PAN SEARED PROVOLETA WITH FRESH PARSLEY CHIMICHURRI
- 5 oz. thick-cut disc of Provolone cheese
- 4 tbsp. olive oil
- 1 tsp. red wine vinegar
- 1 tbsp. dry oregano
- 1 tbsp. fresh parsley, chopped
- 1 tsp. paprika (Spanish paprika is best)
- 1 garlic clove, chopped
- Pinch of rock salt
- In a small bowl, mix the olive oil with the spices and the herbs. Set the chimichurri aside for one hour before serving.
- Heat a nonstick skillet. Cook the disc of cheese over high heat for two minutes on each side until brown and melted in the middle.
- Top the Provoleta with chimichurri serve immediately. This recipe serves 4.