egg-free · Dinner
Flamed Melted Provolone with Chorizo
Flamed Argentine Provolone with Spanish Chorizo · Flaming Provoleta
Argentine provoleta of provolone seared until molten and crusted, flamed with brandy, scattered with crisp Spanish chorizo, smoked paprika, and oregano, and served with crusty bread for scooping.
$$
10 minsPrep
10 minsCook
20 minsTotal
MediumLevel
Nutrition per serving
1060Calories
50gProtein
66gFat
45gCarbs
4gSugar
2gFiber
1600mgSodium
110mgChol
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Instructions
1
Prep
Season the provolone with dried oregano, smoked paprika, and chilli flakes. Chop the chorizo. Slice the crusty bread thickly.
2
Fry
Crisp the chopped chorizo in a dry pan over medium heat 3–4 minutes until the fat renders red and it browns.
3
Sear
Sear the seasoned provolone in olive oil over medium-high heat 4–5 minutes until molten inside and crusted deep golden below. Cook in two batches if needed to avoid crowding the pan.
4
Glaze
Pour the brandy over and flame it over high heat 30 seconds until the alcohol burns off and the cheese top glazes.
5
Plate
Scatter the crisp chorizo and fresh parsley over the molten provoleta, and serve with the bread for scooping up.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 300g (10.6 oz) provolone cheese
- 2 tbsp olive oil
- 2 tsp dried oregano
- 2 tsp smoked paprika
- 1 tsp red chilli flakes
- 120g (4.2 oz) chorizo
- 4 thick slices crusty bread
- 4 tbsp brandy
- 16g (small handful) parsley
- 1 tsp kosher salt