Provoleta (Grilled Provolone Cheese) from NY Times

FOR THE Chimichurri:

  • ½ cup finely chopped parsley
    • 1 tablespoon finely chopped fresh oregano or 1 teaspoon dried
    • 2 or 3 garlic cloves, minced
    • ½ cup extra-virgin olive oil
    • Salt and pepper, to taste
    • Large pinch of crushed red pepper
    • 1 tablespoon red wine vinegar
    • 2 tablespoons cold water

     

    For the cheese

  • 8 ounces provolone cheese, sliced at least 1 inch thick
  • 1 tablespoon roughly chopped fresh oregano or 1 teaspoon dried
  • ½ teaspoon crushed red pepper
  • 1 baguette, sliced in 1/2-inch rounds, toasted, if desired
  1. Make the chimichurri: In a small bowl, stir together the parsley, oregano, garlic, olive oil, salt and pepper, crushed red pepper, vinegar and water. Thin with a little more water, if necessary, to make a pourable sauce. Set aside to let flavors meld. Sauce may be prepared up to 1 hour in advance.
  2. Set a small cast-iron pan over medium-high heat (or over hot coals). When pan is hot, put in the cheese. Sprinkle with half the oregano and crushed red pepper.
  3. Cook for about 2 minutes, until the bottom begins to brown. Carefully flip the cheese with a spatula and cook for 2 to 3 minutes more, until the second side is browned and the cheese is beginning to ooze. Transfer cheese to a plate and sprinkle with remaining oregano and crushed red pepper. Serve immediately, accompanied with bread and chimichurri. (Alternatively, finish the cheese by putting it under the broiler or in a hot oven.)

 

Spanish chilled tomato soup (Salmorejo) from saveur.com

3 tbsp. kosher salt, plus more to taste
8 plum tomatoes, cored, halved, and seeded
1 clove garlic, crushed
1 baguette (about 10 oz.), cut into large pieces
12 small yellow onion
1 cup extra-virgin olive oil, plus more for drizzling
2 tbsp. sherry vinegar
Freshly ground black pepper, to taste
3 hard-boiled eggs, chopped

1 12 cups finely chopped Iberian ham or prosciutto (optional)

Place salt, tomatoes, garlic, bread, and onion in a bowl, cover with boiling water, and let sit for 1 hour. Drain vegetables, reserving 1 cup soaking liquid; place in blender. Squeeze water from bread; place in blender with reserved soaking liquid, oil, and vinegar. Purée until smooth; season with salt and pepper, and chill. Pour into serving bowls; top with eggs, ham, and a drizzle of oil.