Dinner
Flamed Argentine Provolone with Spanish Chorizo
Flaming Provoleta
Argentine provolone cheese seared until molten and deeply golden-crusted, then flamed with brandy to caramelize the top. Scattered with crispy Spanish chorizo, smoked paprika, fresh parsley, and oregano, served warm with crusty bread for scooping the melted cheese.
$6
10 minsPrep
10 minsCook
20 minsTotal
MediumLevel
Nutrition per serving
1230Calories
57gProtein
76gFat
47gCarbs
4gSugar
2.4gFiber
1820mgSodium
145mgChol
32.5gSat Fat
340mgPotassium
680mgCalcium
2.1mgIron
2.4mcgVitamin B12
18mgVitamin C
egg-free
gluten-free-adaptable
protein-rich
fusion-kitchen
thirty-min-meals
Instructions
1
Prep
Season the provolone with dried oregano, smoked paprika, and red chile flakes. Chop the chorizo and slice the crusty bread thickly.
2
Fry
Crisp the chorizo in a dry pan over medium heat for 3 minutes until fat renders and it browns deeply.
3
Sear
Sear the seasoned provolone in olive oil over medium-high heat for 4 minutes until molten inside and deeply golden-crusted.
4
Glaze
Pour brandy over the cheese and flame over high heat 30 seconds, allowing the alcohol to burn off and glaze the top.
5
Plate
Scatter crisp chorizo and fresh parsley over the molten provoleta. Serve immediately with bread for scooping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g15 oz provolone cheese
- 2 tbsp2 tbsp olive oil
- 2 tsp2 tsp dried oregano
- 2 tsp2 tsp smoked paprika
- 1 tsp1 tsp red chile flakes
- 120g4 oz chorizo
- 44 thick slices crusty bread
- 4 tbsp4 tbsp brandy
- 16gsmall handful parsley
- 1 tsp1 tsp kosher salt
