Elements
Provolone cheese, two slices, every 2 cm excessive
Olive oil, 2 tablespoons
Floor chili, pepper, thyme and oregano, to style
Preparation
– It is vital that the cheese is of fine high quality.
– Warmth the iron very properly.
– Drizzle with olive oil.
– Put the provolets.
– Allow them to brown properly on one aspect
– Flip rigorously.
– Season the highest to style.
– Enable them to brown on the opposite aspect.
Take away and serve. They are often accompanied with confit garlic, roasted bell peppers, and a few contemporary, combined or inexperienced salad.
