Best Grilled Provolone Or Provoleta Cheese Recipes

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25 BEST WAYS TO COOK WITH PROVOLONE CHEESE



25 Best Ways to Cook With Provolone Cheese image

You really can't go wrong with these provolone cheese recipes! From grilled cheese to pasta to sandwiches, the mild flavor of provolone is hard to beat.

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 25

Melted Provolone Cheese Provoleta
Cheesy Provolone Baked Chicken
Provolone Grilled Cheese with Honey
Provolone Pasta Bake
Baked Ziti
Philly Cheesesteak with Provolone Cheese Sauce
Panini With Provolone, Peppers, and Arugula
Pull-Apart Meatball Sliders
Sheet Pan Sausage and Peppers
Flank Steak Roulades
Pasta e Fagioli al Forno
Philly Cheesesteak Wonton Cup Appetizer
Philly Cheesesteak Stuffed Peppers
Lasagna
Roasted Vegetable u0026amp; Provolone Quesadillas
Authentic Italian Braciole
Mushroom Burger with Provolone, Caramelized Onions, and Aioli
Kale and Provolone Quiche
Asparagus Stuffed Chicken Breast
Philly Cheesesteak Tater Tot Casserole
Ham and Cheese Pinwheels
Antipasto Salad
Best French Onion Soup
French Onion Pork Chops
Salami Calzone

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a provolone cheese recipe in 30 minutes or less!

Nutrition Facts :

GRILLED PROVOLONE OR PROVOLETA CHEESE



Grilled Provolone or Provoleta Cheese image

Grilled Provolone Cheese From LCBO Food & Drink Magazine Provoleta is a traditional Argentinian cheese. It has a texture that allows it to be barbecued. Using provolone gives the same taste but cannot be used on the barbecue and must be cooked in a nonstick pan instead. The weight of the cheese in the ingredients is an estimate. Try to get two 1/4" thick rounds of the cheese.

Provided by Dreamer in Ontario

Categories     Ham

Time 8m

Yield 6 serving(s)

Number Of Ingredients 5

3/4 lb provolone cheese (2 rounds, 1/4 inch thick) or 3/4 lb proveleta cheese (2 rounds, 1/4 inch thick)
2 tablespoons olive oil
1/2 teaspoon dried oregano
1/2 teaspoon cracked pepper
6 slices serrano ham

Steps:

  • Heat a large nonstick skillet over medium-high heat.
  • Brush cheese with olive oil and fry for 45 seconds to 1 minute or until a brown crust has formed on the bottom and the cheese has begun to melt all over.
  • Let pan sit off heat for 2 minutes or until cheese has cooled enough to remove from pan in 1 piece.
  • Slide cheese out of pan and flip over so that browned crust is on top.
  • Sprinkle with oregano and pepper.
  • Serve with Serrano ham.

Nutrition Facts : Calories 240.5, Fat 19.7, SaturatedFat 10.4, Cholesterol 39.3, Sodium 499.3, Carbohydrate 1.4, Fiber 0.1, Sugar 0.3, Protein 14.6

PROVOLETA (GRILLED PROVOLONE CHEESE)



Provoleta (Grilled Provolone Cheese) image

Fom "Seven Fires" Argentine grilling book by Francis Mallmann. My husband liked this a lot, but it was the only animal protein at dinner and he could live on cheese alone. I liked it, but it won't work as a spread on bread. I preferred it the following day sliced thin as a snack. It's a lot like grilled halloumi cheese, but Provolone is easier to find. You could use one tablespoon dried oregaano instead.

Provided by zeldaz51

Categories     Cheese

Time 10m

Yield 4 serving(s)

Number Of Ingredients 3

8 ounces provolone cheese (1 inch thick slice)
3 tablespoons fresh oregano leaves, preferably small ones
1 teaspoon crushed red pepper flakes (to taste)

Steps:

  • Heat a cast iron griddle over low heat until a drop of water sizzles on the surface.
  • Sprinkle the cheese with half the oregano and half the pepper flakes, then put it on the griddle, seasoned side down.
  • Cook for about 2 minutes, until you see the bottom starting to brown and melt, then turn it ov er with a wide spatula and cook until the second side starts to brown and the cheese is melted. Sprinkle with the remainig oregano and pepper flakes, and serve.

Nutrition Facts : Calories 202, Fat 15.2, SaturatedFat 9.7, Cholesterol 39.2, Sodium 497.9, Carbohydrate 1.9, Fiber 0.4, Sugar 0.4, Protein 14.6

PROVOLETA



Provoleta image

A grilled provolone cheese appetizer, served with crusty bread in Argentina and Uruguay before an entree of grilled meat.

Provided by realbirdlady

Categories     Cheese

Time 2h6m

Yield 4-6 serving(s)

Number Of Ingredients 4

1 lb provolone cheese, in one unsliced log
2 teaspoons olive oil
1 tablespoon oregano, fresh, chopped
2 teaspoons red chili pepper flakes (aji molido)

Steps:

  • Slice the cheese in 1/2 inch thick rounds.
  • Mix together the oil, oregano, and aji to form a paste.
  • Spread the paste over the cheese slices.
  • There is a certain amount of technique to successfully grilling cheese. An essential is that the grill must be very hot. To cook directly on the grill, first set the prepared cheese slices out at room temperature for a couple of hours. As the surface dries out, a hard film starts to form. This is what will keep you from ending up with a gooey puddle in the bottom of your grill. If you don't quite feel up to cooking the cheese directly on the grill, you can use a pie plate or aluminum foil.
  • Cook about three minutes on each side.
  • Serve hot.

GRILLED PROVOLETA



Grilled Provoleta image

Provided by Food Network

Categories     appetizer

Time 17m

Yield 4 servings

Number Of Ingredients 13

1/2 pound provolone, in 1 whole round slice
2 tablespoons olive oil
2 teaspoons dried oregano
1 teaspoon red chili flakes
Bread slices
Chimichurri, recipe follows
4 cloves garlic
1 tablespoon aji molido (Argentine ground pepper), or ground sweet pepper
1/2 cup chopped Italian parsley leaves
1 teaspoon red chili flakes
Pinch coarse sea salt
1/4 cup malt vinegar, or white vinegar
1 cup canola/olive oil blend

Steps:

  • Heat grill to 400 degrees F.
  • Drizzle cheese with a touch of olive oil. Place cheese on the grill for 45 seconds. Flip the cheese and grill for another 45 seconds. Transfer cheese to a small round baking dish. Sprinkle with oregano and crushed red pepper. Serve immediately, using small knives to spread the cheese mixture onto bread slices. Drizzle Chimichurri sauce over.
  • Place garlic, aji molido, parsley, chili flakes, and salt in the bowl of a food processor and puree until well ground. With the machine running, add vinegar and slowly pour in oil; process until emulsified. Transfer to a deep jar. The sauce can be kept, covered, for up to 3 months in the refrigerator.

PROVOLETA (GRILLED PROVOLONE CHEESE)



Provoleta (Grilled Provolone Cheese) image

In Argentina, a thick slice of provoleta, a provolone-type cheese, is cooked over coals until browned and bubbling, then served as a mouthwatering appetizer with bread. It's a bit like fondue or queso fundido but not quite as molten and melty. Typically, a large meal, or asado, of grilled sweetbreads, sausages and various cuts of beef follows, but provoleta makes a great snack with drinks, regardless of what you serve afterward. For ease of preparation, provoleta can be cooked in a cast-iron pan, under the broiler or baked in a hot oven. If you want success at cooking provoleta the traditional way, directly on the grill, leave the cheese uncovered at room temperature for several hours or overnight to dry the exterior a bit. A dab of chimichurri salsa is usually served alongside.

Provided by David Tanis

Categories     brunch, dinner, lunch, weekday, appetizer

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 12

1/2 cup finely chopped parsley
1 tablespoon finely chopped fresh oregano or 1 teaspoon dried
2 or 3 garlic cloves, minced
1/2 cup extra-virgin olive oil
Salt and pepper, to taste
Large pinch of crushed red pepper
1 tablespoon red wine vinegar
2 tablespoons cold water
8 ounces provolone cheese, sliced at least 1 inch thick
1 tablespoon roughly chopped fresh oregano or 1 teaspoon dried
1/2 teaspoon crushed red pepper
1 baguette, sliced in 1/2-inch rounds, toasted, if desired

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.)

Nutrition Facts : @context http, Calories 439, UnsaturatedFat 19 grams, Carbohydrate 29 grams, Fat 29 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 9 grams, Sodium 637 milligrams, Sugar 3 grams, TransFat 0 grams

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