Provoleta Rellena with Roasted Pepper and Jamón
Parrilla-restaurant style: two thin discs of provolone sandwiching fire-roasted red pepper and cured ham, crusted in the pan and melted through in the oven.
Method
Roast the pepper directly over a gas flame or under the oven grill on high heat for , turning, until blackened all over. Put it in a bowl, cover and leave for 10 minutes so the skin loosens. Remove the charred skin and seeds and cut into 1 cm strips.
Add in this stepRed bell pepper ½
high heatMake the chimichurri: mix the finely chopped parsley and garlic with half the oregano and half the chilli flakes, the vinegar, most of the olive oil and the salt, and leave it for at least 20 minutes to mingle.
Add in this stepFlat-leaf parsley 10 gGarlic cloves 1Dried oregano ¾ tspRed pepper flakes 1 pinchRed wine vinegar 2 tspExtra virgin olive oil 2⅛ tbspSalt 1 pinch
Cut the provolone into 1 cm discs. Lay ham and pepper strips on one disc, leaving a 1 cm border, cover with a second disc and press firmly together. Put them on a plate and freeze for to firm up.
Add in this stepProvolone, 1 cm discs (2 per person) 240 gJamón serrano or prosciutto 30 g
Preheat the oven to 220 °C. Heat an ovenproof 20 cm cast-iron pan on high heat for until very hot. Brush the cold cheese on both sides with the remaining olive oil and press the rest of the oregano onto the top.
Add in this stepExtra virgin olive oil 0.9 tbspDried oregano ¾ tsp
high heatLay the cheese in the pan and leave it untouched on medium-high heat for to form a deep golden crust. Turn carefully with a thin spatula and cook for more.
medium-high heatTransfer the pan to the 220 °C oven (oven) for , until the sides bulge slightly and the centre has melted through. Warm the baguette on the oven rack at the same time. The handle will be extremely hot: always use oven gloves.
Add in this stepBaguette slices 6
ovenSlide onto a warm plate, sprinkle with the remaining chilli flakes, spoon over the chimichurri and eat straight away on the bread.
Add in this stepRed pepper flakes 1 pinch
Cook's tip
The 1 cm border lets the melted cheese seal itself so the filling doesn't leak. Pat the pepper strips dry so the discs don't slide apart. Swap the ham for grilled aubergine or sun-dried tomatoes for a vegetarian version.
Cooking it at camp
On a parrilla, crust both sides in a provoletera or cast-iron pan on the grate, then push the embers aside a little and cover with a lid or foil for 3–4 minutes to melt it through like an oven. Roasting the pepper directly on the embers tastes even better.