(cut broccoli small to cook quicker. Sautée for aprox. 5 minutes)
Cheese is the best. Even though I watch how much dairy I eat nowadays, I still have a hard time saying no to cheese. It's such a good snack I can't help going to it as a quick bite solution to an empty stomach growling.
“Provoleta” is a traditionally Argentine dish accompanying a classic “asado” (bbq) spread. It's basically Provolone cheese melted down in a small cast iron skillet with spices like oregano, pepper, red pepper and salt until the sides bubble and the provolone cheese has turned into a unified blob. When served at a table you usually cut it up into small pieces as it cools and everyone takes a piece.
The main differences between my version and the traditional way are that I like crisp it up to my own taste, I use sliced Provelone as opposed to chunk, and I add other other ingredients to beef up the snack.
(sliced cheese works best, it melts more quickly)
At home I like to adapt this dish, sometimes using the traditional provolone & spices only approach and other times adding some touches of extras like grape tomatoes, spinach and/or fresh basil.
This time I had a small bit of broccoli left over. So I cut that up into small bits like mini florets and sautéed them with salt and pepper until they charred a bit.
Then I bunched them in the center of the pan and threw a few pieces of sliced provolone over them along with some extra spices on top of the cheese. I cooked that until the cheese melted and then flipped it over to get a light crisp on the other side. Once crispy on the other side it's ready to serve.
(cook to taste, I like mine super crispy and browned!)
Handful of broccoli
2 – 3 slices of Provolone cheese
Spices: salt, black pepper, red pepper, oregano (fresh or dried)