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Nutrition Facts
Serving Size 1 (56g) Recipe makes 4 servings
Calories 199
Calories from Fat 136		(68%)
Amount Per Serving		%DV
	Total Fat 15.1g	23%
	Saturated Fat 9.7g	48%
	Monounsaturated Fat 4.2g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 39mg		13%
Sodium 498mg		20%
Potassium 78mg		2%
Total Carbohydrate 1.2g		0%
	Dietary Fiber 0.0g	0%
	Sugars 0.3g
Protein 14.6g		29%
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Provoletta (Low Carb, High Protein)

Recipe #127280 | 15 min | 5 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: littleturtle
Jun 23, 2005

An Italian inspired Argentinian classic, typically served at parrillas (open-air grills). Broiled slices of provolone cheese coated with olive oil and topped with seasonings. Makes a hearty appetizer before a nice steak dinner or a delicious lunch when combined with a salad. Serves 4 as an appetizer or 2 as the main course. Can also be topped with roasted red peppers or tomatoes and onions if desired, but I prefer it plain.

SERVES 4 (change servings and units)

Ingredients

1/2 lb provolone cheese
olive oil, to coat
oregano or marjoram or sage, to taste
pepper, to taste

Directions

1
Slice the cheese into 2" thick pieces (or thinner if using aged provolone).
2
Brush cheese with olive oil so spices stick to outside; sprinkle with spices.
3
Grill about 6" from heat source on the grill or in the broiler, until the outside crisps, the cheese turns golden brown and just starts to run (Do NOT overcook or you will have a puddle); this can also be done in a cast iron skillet over high heat so the outside crisps before the middle starts to spread all over the pan (spray pan with cooking spray first and keep scooting the cheese around the pan while it's cooking so it doesn't stick).
4
Serve right away (it gets hard if you let it cool down and doesn't reheat very well) on small plates with a fork and knife.