Vine Connections | Wine Recipes | Grilled Provoleta and Chimichurri Sauce
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Vine Connections | Wine Recipes | Grilled Provoleta and Chimichurri Sauce |
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Grilled Provoleta and Chimichurri Sauce
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 followsHeat 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.
Chimichurri:
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 blendPlace 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.
Serves 4.Source: www.foodnetwork.com
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