We’ve been snowed in ALL DAY LONG. We couldn’t have left the house if we tried… Not that we had any interest in trying. The snow is drifted to well over three feet outside… and the wind just stopped howling a little bit ago.
I never changed out of my pajamas, and I’m ok with that. I read. I cooked. And read about cooking. It’s a dreamy way to spend the day.
Before #Snowmageddon2016 set in, it seems everyone in town flocked to our local hardware store to lay in provisions of flashlights and batteries and snow shovels and other such practical items. The line to check-out was nearly 50 people deep and snaked to the back of the store. It was all very jovial and civilized – I suspect I was not alone in looking forward to an entire weekend of forced hibernation. As I slowly worked my way to the register, chatting with the caretaker of a local assisted living facility, I found myself in front of the display for cast iron skillets. I decided a mini-skillet would be the perfect (decidedly non-practical) item to add to my basket of batteries.
Because it would be perfect to make Provoleta. And Provoleta is first-rate blizzard food.
Provoleta is one of those awesome Argentine creations my brother serves up at his restaurant. It’s basically a skillet of melted cheese… you can dip rustic crusty bread in it… or better yet, just eat it with a fork.
Traditionally, the dish is garnished with a bit of oregano and red pepper flakes. I offer you my own twist. Our local butcher makes an amazing Merquez (spicy lamb) sausage. I suspected it would be a perfect complement to this cheesy melted wonder. And it was. If you can’t find Merquez, chorizo would be a great alternative.
Oh, and did I mention the recipe has exactly two ingredients?
Perhaps tomorrow I’ll change out of my pajamas to start to dig out. Or better yet, send the kids out to shovel and keep cooking.
I’ll keep you posted.
- One Merquez sausage (you could substitute chorizo)
- One ½ lb slice of provolone cheese
- Preheat the oven to 450 degrees,
- Remove the sausage from the casing, break it apart and cook until crumbly, stirring often.
- Remove the sausage from the skillet, place it in a bowl lined with paper towels, and set aside.
- Drain the extra fat from the skillet.
- Add the cheese. Cook over moderate heat until the cheese begins to melt and brown on the bottom, about 2 minutes. Flip the cheese and cook until the bottom begins to melt and brown, about 2 minutes.
- Sprinkle the sausage on top of the cheese.
- Bake until the cheese is melted, about 5-10 minutes.
- Serve immediately, warm crusty bread optional.
I’m going to share this with the crew on Fiesta Friday this week!