Provolone cheese with oregano and chilli
Provolone cheese is great when grilled, with crispy edges and a soft oozy centre. Load it up with a zingy dressing similar to chimichurri that will cut through the richness of the cheese. This is a popular asado side dish in Argentina, and goes great with a grilled steak, or some asado lamb and a hearty Malbec. Provolone cheese may take some hunting for but it’s worth it. Buy inch-thick slabs.
Serves 2 as side or starter
Ingredients
400g/14oz slab of provolone cheese
50ml/3½ tbsp olive oil
A couple of fresh oregano sprigs (other fresh herbs will work, such as rosemary or thyme)
A small handful of fresh flat-leaf parsley
1 tsp dried oregano
1 tsp mild/medium chilli flakes
2 tbsp red wine vinegar
1 clove of garlic
Pinch of coarse sea salt
Method
The simplest way to cook is on a hot 200°C/392°F plancha/griddle or in a shallow heatproof dish in a woodfired oven set for around 200°C/392°F.
Cook the provolone cheese a few mins each side so it crisps up and starts to melt, carefully flip using a wide spatula (no need to flip in the wood fired oven).
While cooking, finely chop all the herbs and mix together the remaining ingredients in a small bowl.
Top the provolone with the herby dressing and serve while still warm.
