📝 About This Recipe
Experience the rustic charm of Northern Italy with this decadent Grilled Provolone Valpadana, a dish where the cheese's protected designation of origin (DOP) truly shines. When seared on a scorching cast-iron surface, the semi-hard Provolone transforms into a molten masterpiece with a golden, caramelized crust and a complex, piquant finish. This appetizer is a celebration of texture and bold Mediterranean flavors, perfect for sharing over a glass of crisp wine.
🥗 Ingredients
The Star
- 2 thick slices Provolone Valpadana DOP (Piccante) (approx. 1-inch thick each, chilled)
Herb Infusion
- 4 tablespoons Extra Virgin Olive Oil (high quality)
- 2 cloves Fresh Garlic (very thinly sliced)
- 1 teaspoon Dried Oregano (preferably Sicilian on the branch)
- 1/2 teaspoon Red Chili Flakes (adjust to taste)
- 1 tablespoon Fresh Parsley (finely chopped)
Accompaniments
- 1 loaf Baguette or Ciabatta (sliced and toasted)
- 1 cup Cherry Tomatoes (halved)
- 1 tablespoon Balsamic Glaze (for drizzling)
- 1 pinch Sea Salt (flaky variety)
👨🍳 Instructions
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1
Begin by placing your Provolone Valpadana slices in the freezer for about 10-15 minutes before cooking; this ensures the outside crusts perfectly before the inside becomes too runny.
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2
In a small saucepan over low heat, combine the extra virgin olive oil and the thinly sliced garlic.
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3
Gently warm the oil until the garlic just begins to sizzle and release its aroma, but do not let it brown. This should take about 3 minutes.
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4
Stir in the dried oregano and red chili flakes, then remove the saucepan from the heat to let the flavors steep.
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5
Preheat a heavy cast-iron skillet or a 'provoleta' pan over medium-high heat until it is smoking slightly.
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6
Lightly brush both sides of the chilled cheese slices with a small amount of the infused oil (avoiding the garlic bits for now).
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7
Carefully place the cheese slices onto the hot skillet. You should hear a loud, satisfying sear immediately.
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8
Grill the first side for approximately 2-3 minutes without moving the cheese, until a deep golden-brown crust forms.
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9
Using a wide, thin spatula, quickly flip the cheese slices over. The cheese will be soft, so do this with confidence.
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10
Immediately top the grilled side of the cheese with the remaining garlic oil, the softened garlic slices, and the chopped parsley.
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11
Cook for another 2 minutes on the second side until the cheese is bubbling at the edges and feels molten in the center.
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12
While the cheese finishes, toss the halved cherry tomatoes with a drop of oil and a pinch of salt in a small bowl.
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13
Slide the bubbling cheese onto a warm serving plate or serve directly in the cast-iron skillet for a rustic look.
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14
Garnish with the fresh tomatoes and a light drizzle of balsamic glaze to cut through the richness.
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15
Serve immediately while the cheese is at peak stretchiness, accompanied by plenty of toasted bread.
💡 Chef's Tips
Always use Provolone Valpadana DOP 'Piccante' for a sharper flavor that stands up well to grilling. Make sure your skillet is incredibly hot before the cheese hits the pan to prevent it from simply melting into a puddle. If the cheese starts to spread too much, use your spatula to gently tuck the edges back toward the center. Do not use pre-shredded cheese; you need thick, hand-cut slices to achieve the proper texture. If you don't have a cast-iron skillet, a non-stick pan will work, but you won't get the same deep char and crust.
🍽️ Serving Suggestions
Pair with a robust Italian red wine like a Valpolicella or a spicy Sangiovese. Serve alongside a bowl of Castelvetrano olives for a salty, buttery contrast. Accompany with a simple arugula salad dressed in lemon vinaigrette to refresh the palate. Offer a side of fig jam or honey for those who enjoy a sweet-and-savory flavor profile. Provide chilled Prosecco to let the bubbles cut through the decadent fat of the cheese.