dish
Provoleta
provoleta · grilled · Argentinian
About
Thick provolone round grilled until the edges crisp, finished with oregano and oil.
Building blocks
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Provolone200 g · ingredient · structure
Extra-virgin olive oil15 g · ingredient · fat
Dried oregano2 g · ingredient · seasoning
Jar chimichurri 30 g · component · structure
Flat-leaf parsley7 g · ingredient · aromatic
Garlic2 g · ingredient · aromatic
Red wine vinegar5 g · ingredient · acid
Extra-virgin olive oil15 g · ingredient · fat
Salt1 g · ingredient · seasoning
Pul biber0 g · ingredient · seasoning
Recipe build
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Steps
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Sources
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Uses
- Provolone 200 g
- Extra-virgin olive oil 15 g
- Dried oregano 2 g
- Jar chimichurri 30 g
Preparations used
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Used in
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Similar in this layer
Full raw-ingredient roll-up
Secondary view: every leaf ingredient with its path.
- 200.0 g Provolonepath provoleta → provolone
- 15.0 g Extra-virgin olive oilpath provoleta → extra-virgin-olive-oil
- 14.5 g Extra-virgin olive oilpath provoleta → chimichurri-basic → extra-virgin-olive-oil
- 7.3 g Flat-leaf parsleypath provoleta → chimichurri-basic → parsley
- 5.5 g Red wine vinegarpath provoleta → chimichurri-basic → red-wine-vinegar
- 2.0 g Dried oreganopath provoleta → oregano
- 1.8 g Garlicpath provoleta → chimichurri-basic → garlic
- 0.5 g Saltpath provoleta → chimichurri-basic → salt
- 0.4 g Pul biberpath provoleta → chimichurri-basic → turkish-pepper