Snack for two or small appetizer for four.
15 Minutes to Greatness
Eat this right out of the cast-iron skillet and right when it’s done cooking. It cools quickly and, once cool, isn’t quite as good. I first had this at a restaurant in Blue Bell, PA, called Marabella’s, which apparently closed in 2004 or so. The first time I was there, I smelled this incredibly pungent thing as it came out of the kitchen in a cast-iron skillet. It was steaming hot. I did not like the smell. But after going there a couple times, I finally had to try it. Yum! So I went home to try to make it. Failed miserably because I didn’t put it in a cast-iron skillet, and it fried way too hard before the top even softened.
Cast iron skillet. Don’t even bother trying this with any other type of skillet. This one is nice. You don’t need a big one.
- 1-inch slab of Provolone cheese; any kind is fine
- Lots and lots of FRESH minced garlic. At least 2 cloves; I use 4 or 5.
- Dried green spices, such as oregano, basil, marjoram and rosemary. Avoid thyme or dill
- Crushed red pepper, a shake or two
- Salt to taste
- Loaf of Italian bread, or bag of baguette slices (or a hoagie roll from WaWa, as shown in picture).
- Put about ½-inch of EVOO in the bottom of the skillet and put on medium-high heat.
- Put all the herbs and pepper in the EVOO.
- Cut the cheese into one-inch cubes.
- Make sure the EVOO is bubbling.
- Place all cubes into the EVOO as quickly as possible. Try not to add some at a time because we want it all to be evenly heated. Eat what doesn’t fit in the pan.
- Spoon the EVOO/spices over the cheese cubes.
- Let cook until the top corners of the cubes nearly disappear. Do not turn over.
Serve right in the skillet, along with any kind of dense bread on plates. Using a fork, pull the cheese out of the pan and right onto the bread. Delish.
1-inch Thick Slab of Provolone
Cut into cubes
Herbs in olive oil
This is what it looks like when you start eating it. Crusty brown on the bottom.