Provoleta + Pogs Recipe

Prepare cheese

Preheat oven to 450°F (230°C). If using a provolone disk with a rind, score the top lightly in a crosshatch pattern to help flavor absorption and even melting. Pat the cheese dry with a paper towel.

Brush the inside of the small cast-iron skillet or baking dish with 1 teaspoon oil or spray with nonstick spray. Place the provolone disk or thick slice in the skillet.

Drizzle 2 tablespoons olive oil over the cheese, sprinkle 1 teaspoon dried oregano evenly over the top, scatter 1 teaspoon crushed red pepper flakes (adjust to taste), and season with 1 teaspoon coarse sea salt and 1/2 teaspoon freshly ground black pepper. Let the cheese sit for 5 minutes to soak in flavors while the oven finishes preheating.

Bake: place the skillet on the middle rack and bake 8–12 minutes, watching closely once it starts to soften. When the edges are bubbling and the top is golden and slightly blistered, remove from oven. (If you prefer a bit of a crust, finish under the broiler for 1–2 minutes, watching carefully to avoid burning.)

Serve hot: transfer skillet directly to the table (use a trivet). The provoleta should be molten in the center but still cohesive — provide small forks or bread for scooping.

Cook potatoes

While the oven preheats, halve the baby potatoes (leave very small ones whole). Put them in a pot, cover with cold water and 1/2 teaspoon salt, bring to a boil, and simmer until fork-tender, about 10–12 minutes. Drain and let cool slightly.

Toss the warm potatoes with 1/2 teaspoon black pepper and 1/2 tablespoon olive oil to season lightly. If you like a crisped exterior, heat a skillet over medium-high, add 1 tablespoon olive oil, and pan-sear the drained potatoes cut-side down until golden, about 3–5 minutes.

Prepare salad

Thinly slice 1/2 cup red onion and place in a bowl with 2 cups mixed greens and 2 tablespoons chopped parsley. Dress with 1 tablespoon lemon juice, 1 tablespoon extra virgin olive oil, and a pinch of salt and pepper; toss to combine. Keep chilled until serving.

Make quick salsa (chimichurri-style)

Combine 1/4 cup chopped fresh parsley, 1 minced garlic clove, 1 teaspoon red wine vinegar, 2 teaspoons olive oil, 1/4 teaspoon smoked paprika, 1/4 teaspoon salt and 1/4 teaspoon black pepper in a small bowl. Stir well and taste-adjust. Let rest 5–10 minutes for flavors to meld.

Arrange: place the warm potatoes next to the skillet of provoleta, spoon a tablespoon or two of the parsley-garlic salsa over the potatoes or alongside, and add the dressed greens to the plate. The bright, acidic salsa and greens cut the richness of the melted cheese.

To serve, spoon molten provoleta onto pieces of crusty bread or directly onto potato halves; alternate bites with dressed greens. Offer extra red pepper flakes, olive oil, or chopped parsley at the table.

Estimated plating: cut/scoop portions so each serving gets cheese, potatoes, a few dressed greens, and a spoonful of salsa.