My F&W
quick save (...)
Provoleta with Oregano and Tomatoes
© Fredrika Stjärne

Provoleta with Oregano and Tomatoes

  • TOTAL TIME: 15 MIN
  • SERVINGS: 4
  • FAST
  • STAFF-FAVORITE
  • VEGETARIAN

According to chef and grill genius Francis Mallmann, the success of this incredibly simple dish—provolone seared in a cast-iron skillet until crisp, browned and melty—depends on the quality of the cheese itself. "You want a sharp, mature cheese that's about eight or nine months old," he says.

  1. One 1-inch-thick slice of provolone cheese (1/2 pound)
  2. 2 tablespoons small oregano leaves
  3. 1/2 teaspoon crushed red pepper
  4. 6 grape tomatoes, halved
  5. Sea salt
  6. Basil leaves, for garnish
  7. Crusty bread, for serving
  1. Preheat the oven to 450°. Heat a cast-iron skillet until hot. Add the cheese and sprinkle with 1 tablespoon of the oregano and 1/4 teaspoon of the crushed red pepper. Cook over moderate heat until the cheese begins to melt and brown on the bottom, about 2 minutes. Flip the cheese and cook until the bottom begins to melt and brown, about 2 minutes. Sprinkle all over with the remaining 1 tablespoon of oregano and 1/4 teaspoon of crushed red pepper and top with the grape tomatoes. Bake until the cheese is melted and the tomatoes are warmed through, about 4 minutes. Season with sea salt and garnish with basil. Serve with bread.

Suggested Pairing

This crusty provoleta is so rich that it's best with a sparkling wine to refresh your palate.

YOU MIGHT ALSO LIKE

Ratings

Average Rating

(1)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.