Official Recipe Thread

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    Grilled Provoleta & Chimichurri

    ngredients
    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
    Directions
    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.

    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 blend

    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.

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