FOOD & WINE MATCH Jump to recipe
Grilled provolone

Grilled provolone

This recipe appeared in the August/September 2008 issue of Gourmet Traveller WINE.

Wine to try
2007 Los Cardos Malbec Rosé, Mendoza (Argentina), A$25
Such a colourful appetiser needs a colourful aperitif, and this vibrant rosé should do the trick. Made from malbec – this refugee from Bordeaux is ubiquitous in Argentina – it’s bright and fresh, yet has sufficient weight to work with the richness of the marinated provolone. Bloodwood Big Men in Tights, a rosé from Orange, is also made from malbec grapes. As its name indicates, Big Men in Tights is a robust, full-flavoured style with the depth of flavour to match this gutsy dish.

Grilled provolone

Serves 4
600 g   provolone, cut into ½ cm pieces
50 g   fresh rosemary, roughly chopped
50 g   fresh sage leaves, roughly chopped
50 g   fresh thyme leaves
4   garlic cloves, thickly sliced
200 ml   extra-virgin olive oil
To serve:   crusty bread and lemon wedges


1 Place provolone in a large bowl with herbs, garlic and olive oil. Season with sea salt and freshly ground black pepper, cover with cling film and marinate in refrigerator for a few hours or until ready to use. Heat a large non-stick frying pan or cast-iron grill pan over high heat and cook the provolone in batches for 3-5 minutes each side. Transfer to a platter, drizzle with herbs and oil from marinade and serve hot with bread and lemon wedges.


RECIPE Andy Harris and Alessandro Pavoni PHOTOGRAPHY William Meppem STYLING Sabine Schmitz DRINK SUGGESTION Peter Bourne

Search by cuisine, name, ingredients...
M’hanncha with date ice-cream M’hanncha with date ice-cream Mechoui-style lamb with crushed boiled potatoes and chopped salad Mechoui-style lamb with crushed boiled p...
Mechoui/grilled vegetable salad Mechoui/grilled vegetable salad Zucchini salad Zucchini salad
Previous Next
Goose ballottine with braised cabbage and cinnamon apple Goose ballottine with braised cabbage and cinnamon apple Cider-glazed baby ham with ginger and cardamom Cider-glazed baby ham with ginger and cardamom
Classic brined roast turkey Classic brined roast turkey Neil Perry: Classic fried rice Neil Perry: Classic fried rice
Previous Next