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.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Season the provolone with dried oregano, smoked paprika, and chilli flakes. Chop the chorizo. Slice the crusty bread thickly.
Fry
Crisp the chopped chorizo in a dry pan over medium heat 3–4 minutes until the fat renders red and it browns.
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.
Glaze
Pour the brandy over and flame it over high heat 30 seconds until the alcohol burns off and the cheese top glazes.
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.