PROVOLONEMELTER: Enameled cast iron pan, especially designed to prepare melted provolone cheese keeping Argentine and Uruguayan traditions. Perfect as an appetizer, brunch, snack, or side dish, it will delight your guests with a unique dining experience.
TRADITION: As many other Argentine foods, provolone cheese was introduced in Argentina by Italian immigrants by 1940. It is usually seasoned with a generous amount of oregano, crushed red peper and any other herbs you may like
PREPARATION: Set the pan over medium-high heat (or over hot coals). When pan is hot, put in the cheese. Sprinkle with half the oregano and crushed red pepper. Cook for about 2 minutes, until the bottom begins to brown. Carefully flip the cheese with a spatula and cook for 2 to 3 minutes more, until the second side is browned and the cheese is beginning to ooze. Serve immediately to keep the cheese melted.
