Dinner
Flamed Argentine Provolone with Spanish Chorizo
Flaming Provoleta
Argentine provoleta made from provolone cheese seared until molten with a golden crust, flamed with brandy for depth, topped with crisp Spanish chorizo, smoked paprika, and oregano, and served alongside crusty bread for scooping the melted cheese.
$6
10 minsPrep
10 minsCook
20 minsTotal
MediumLevel
Nutrition per serving
897Calories
45gProtein
55gFat
42gCarbs
3.5gSugar
2gFiber
1480mgSodium
85mgChol
20.4gSat Fat
420mgPotassium
620mgCalcium
1.8mgIron
0.8mcgVitamin B12
2.1mgVitamin C
egg-free
protein-rich
fusion-kitchen
thirty-min-meals
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 chorizo in a dry pan over medium heat for 3 minutes until the fat renders red and it browns deeply.
3
Sear
Sear the seasoned provolone in olive oil over medium-high heat for 4 minutes until molten inside and deep golden-crusted below.
4
Glaze
Pour the brandy over and flame it over high heat for 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.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g14 oz provolone cheese
- 2 tbsp2 tbsp olive oil
- 2 tsp2 tsp dried oregano
- 2 tsp2 tsp smoked paprika
- 1 tsp1 tsp red chile flakes
- 90g3.2 oz chorizo
- 44 thick slices crusty bread
- 4 tbsp4 tbsp brandy
- 16g16g parsley
- 1 tsp1 tsp kosher salt
