Pan-Fried Provolone with Chimi Churi
A quick and delicious appetizer of pan-fried provolone cheese topped with a vibrant, homemade chimi churi sauce.
2h 10m4Servings
Nutrition
178kcal
6gProtein
4gCarbs
16gFat
Ingredients
CHIMI CHURI
Dried Parsley
2 tbsp
Dried Oregano
1 tbsp
Red Pepper Flakes
1 tsp
Garlic Powder
1 tsp
Salt
To taste
to taste
Champagne Vinegar
3 tbsp
Olive Oil
3 tbsp
CHEESE
Provolone Cheese
Cut about 3/4 inch thick
4 slices
Equipment
Cast Iron Skillet
Instructions
1Prepare the Chimi Churi
5m
5mCombine Dry Ingredients
In a small bowl, combine the dried parsley, dried oregano, red pepper flakes, garlic powder, and salt.
Add Wet Ingredients
Add the champagne vinegar and olive oil to the bowl. Stir until well combined. Let sit for at least 10 minutes to allow flavors to meld.
2Prepare the Cheese
2m
2mDry the Cheese
If the provolone slices have been refrigerated, pat them dry with a paper towel. This helps achieve a better sear.
Slice the Cheese
Ensure the provolone slices are about 3/4 inch thick. If they are too thin, they may melt too quickly and lose their shape.
3Pan-Fry the Cheese
5m
5mHeat the Griddle
Heat a cast iron skillet or griddle over medium-high heat. You want it hot, but not smoking excessively.
Sear the Cheese
Place the provolone slices onto the hot skillet. Cook for about 2-3 minutes per side, until golden brown and crispy on the outside, and melted and gooey on the inside.
Flip and Finish
Flip the cheese slices carefully with a spatula. Cook the other side for another 2-3 minutes until golden brown. The inside should be fully melted.
4Serve
1m
1mPlate and Top
Carefully transfer the pan-fried provolone to a serving board. Spoon a generous amount of the chimi churi sauce over the top of each slice.
Slice and Enjoy
Slice the cheese into wedges, like a pizza, or serve whole. Enjoy immediately while hot and gooey.
Tips
For best results, ensure your provolone slices are at least 3/4 inch thick to prevent them from completely melting and spreading out too much.
Drying the exterior of the cheese slices with a paper towel before frying helps create a crispier crust.
Don't overcrowd the pan; cook the cheese slices in batches if necessary to ensure even browning.
The chimi churi sauce can be made ahead of time and stored in the refrigerator for up to a week.