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Grilled Provoletta with Chimi-Churri

This is a great appetizer for sharing. The Chimi-Churri sauce makes it awesome!


Grilled Provoletta 
1/2 pound slice of provolone 
1/4 cup olive oil 
1/2 teaspoon kosher salt 
1/2 teaspoon pepper 
1/2 teaspoon garlic powder 
1/2 teaspoon fresh oregano 
1 loaf French bread, sliced

Chimi - Churri Sauce 
1 cup fresh Italian parsley
3 large garlic cloves 
1/2 teaspoon red pepper flakes
1/4 cup malt vinegar 
1 teaspoon kosher salt 
1 teaspoon black pepper 
1 cup olive oil 


Slice a one inch thick piece of provolone cheese. 
Place the cheese on a plate and let it warm to room temperature. 
Pour olive oil over the cheese making sure to coat both sides. 
Sprinkle with salt, pepper, garlic powder and fresh oregano. 
Place the provolone in the fridge for 30 minutes to absorb the olive oil and flavors

To cook: 
Heat a non-stick skillet to medium-high (400 degrees). Drop the cheese onto the skillet and cook until cheese browns, about two minutes on each side. Remove from the skillet and plate. 

Serve the Chimi - Churri Sauce on the side.
Pull some of the cheese onto a slice of bread and top it with Chimi- hurri Sauce... WOOF!
Chimi - Churri Sauce 
1 cup olive oil (was not in the video, but is important - evil editors!)
Put all ingredients in the food processor, puree until smooth. The mixture should be bright green. 
Store Chimi - Churri in an airtight container and it will keep up to seven days in the refrigerator. 
This versatile sauce goes great with all types of grilled meats and even scrambled eggs.

* This sauce may become very thick after 2 days in the fridge, just allow it to come up to room temp and stir it back to life... Chimi-Churri rocks!


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