Provoleta with chimichurri

• Bread (to serve)
  Swaps (1)
• 400 g Cheese (provolone, in a 2 cm thick round)
• 3 cloves Garlic (very finely chopped)
• 6 tablespoons Sunflower Oil (or mild olive oil)
• 3 tablespoons Red Wine Vinegar
• 1 bunch Parsley (finely chopped)
• 2 teaspoons Oregano (dried)
• 1 teaspoon Chilli Flakes (ground chilli)
• 2 tablespoons Water (hot, salted)

Instructions

1. 1

   For the chimichurri, mix the parsley, garlic, half the oregano and the ground chilli in a jar. Add the hot salted water, vinegar and oil, stir and leave to rest.

   30 min

2. 2

   Put the cheese in the freezer for 15 minutes so it is very cold and does not spread when heated. Sprinkle with the rest of the oregano.

   15 min

3. 3

   Heat a cast-iron pan or griddle until very hot. Add the cheese and leave it alone until a golden crust forms underneath.

   4 min

4. 4

   Flip it in one movement with a wide spatula and brown the other side until it starts to melt inside.

   3 min

5. 5

   Serve at once, in the pan, topped with chimichurri, with bread for dipping.