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Grilled provoleta with oregano and chilli

Grilled provoleta with oregano and chilli

  • Starter
  • Argentinian

Grilled cheese with a golden outside and melted centre, seasoned with oregano and chilli.

Active time10 min

Cooking10 min

Total15 min

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Ingredients

  • 1 thick slice of provoleta cheese
  • 4 tbsp wheat flour
  • ½ tsp hot chilli flakes
  • ½ tsp dried oregano

Preparation

  1. Preheat the barbecue with its lid closed to about 200 °C. Use cheese about 2 cm thick. Put the flour in a dish, coat the cheese surfaces and gently shake off the excess.

    1 thick slice of provoleta cheese
    4 tbsp wheat flour
    • barbecue with lid
    • shallow dish

  2. Sprinkle the cheese with oregano and chilli. Set it on the grill and close the lid. Cook for a few minutes until a crust forms and it can be lifted. Carefully turn with a spatula and cook for about 2 minutes more, until golden outside and melted inside. Transfer to a dish and serve immediately.

    ½ tsp hot chilli flakes
    ½ tsp dried oregano
    • barbecue with lid
    • spatula
    • serving dish

Allergens

  • Gluten

Composition to check for: Celery, Crustaceans, Eggs, Fish, Lupin, Milk, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.

Sources and credits

Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms

Au Menu · AI-generated illustration

Grilled provoleta with oregano and chilli