Provoleta

Method

1. Cut the provolone into discs 1.5–2 cm thick, one per person. Put them on a plate and freeze, uncovered, for 20 min to firm up the outside, so they hold their shape in the pan instead of melting flat.

   Add in this stepProvolone (aged and firm), 1.5–2 cm discs 200 g

2. Make the chimichurri: finely chop the parsley leaves and the garlic and put them in a bowl with half the oregano and half the chilli flakes, the vinegar, most of the olive oil and the salt. Stir and leave it to mingle while you cook.

   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

3. Put a dry 20 cm cast-iron pan on medium heat and toast the baguette slices for 3 min, turning once, until crisp. Work in batches if needed and keep the toast warm.

   Add in this stepBaguette slices 6

   medium heat

4. Turn the heat up to medium-high heat and heat the pan for 2 min until very hot (a drop of water should skitter and vanish at once). Meanwhile, brush the cold cheese on both sides with the remaining oil and press the rest of the oregano onto the top.

   Add in this stepExtra virgin olive oil 0.9 tbspDried oregano ¾ tsp

   medium-high heat

5. Lay the cheese in the pan, 2 cm apart. Leave it completely alone on medium-high heat for 3 min: it is ready to turn when a deep golden crust has formed underneath, it releases from the pan on its own and the edges begin to soften.

   medium-high heat

6. Slide a thin spatula firmly under the crust in one go and flip quickly, then lower to medium heat and cook for 1 min 30 sec until the second side is golden and the centre is soft and molten but not running. Slide onto a warm plate, sprinkle with the rest of the chilli flakes, spoon over the chimichurri and eat straight away with the toast.

   Add in this stepRed pepper flakes 1 pinch

   medium heat