Chef Diego Jacquet
If you’re looking for good ol’ Argentine food, we recommend boCHINche. And if you ever step foot inside, order the provoleta, a simple dish of honey- and almond-topped cheese seared till hot and gooey. It’s better than how the Swiss do their fondue, and incredibly addictive. Its chef, Diego Jacquet, shows us how to make it at home. Time to break out that cast iron skillet.
INGREDIENTS
150g provolone cheese, diced
1g dried oregano
1g fresh oregano
1g fresh parsley
5g honey, infused with oregano
5g almonds, sliced
METHOD
1. Place the diced provolone cheese into a small cast iron skillet and sprinkle the dried oregano and fresh oregano.
2. Place the pan into the oven (preheat at 205 degrees celsius) for seven minutes until the cheese is just melted.
3. Remove from the oven, sprinkle the almonds, and finish under the broiler to golden brown.
4. Serve with a drizzle of honey and fresh oregano leaves.
