Today, I reveal the secret to making grilled cheese that’s crispy on the outside and soft on the inside—so tasty you’ll be licking your lips!
Grilled cheese can be enjoyed as an appetizer or a main course.
I used Ragusan provola.
Ragusan provola is a semi-hard, stringy cheese made from cow’s milk.
For the preparation process, it can be considered a recycling recipe or a quick dinner solution.
Anyway, cold cuts and cheeses should be consumed no more than twice a week, in small portions, and fresher cheeses are preferable.
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 6 Minutes
- Portions: 2 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 2 slices Ragusan provola (weight according to dietary guidelines)
Tools
- 1 Pan non-stick mini diameter 6.3 inches
Preparation
Cheeses suitable for grilling are semi-hard or hard stringy cheeses that are not overly aged, such as:
• grilled tuma cheese;
• grilled primosale cheese;
• grilled caciocavallo cheese;
• grilled cacetto, caciotta, scamorza cheese.… follow my suggestions:
• buy half provola [or the cheese you intend to use];
• store the half provola in the fridge for a couple of days wrapped in parchment paper;
• after a couple of days, slice the provola thickly: from half provola I got 4 slices;
• place the provola slices in a freezer bag separated by a layer of parchment paper to easily separate them once frozen;
• store in the freezer.Once frozen, the slices of provola or cheese will be ready at any time for making grilled cheese: crispy on the outside, soft on the inside.
* so, in general, if you have leftover semi-hard or hard stringy cheese, no worries: keep it in the freezer!
Consume within 6 months.
How to cook grilled cheese?
• on a non-stick pan, no parchment paper needed.Take the slices of Ragusan provola or cheese out of the freezer just before cooking them.
Let’s proceed with the cooking:
Heat the non-stick pan.
Place the frozen provola slices on the pan bottom and cover with a lid.
As soon as the cheese starts sizzling and after about 2 minutes, flip the slices using a spatula or with a spoon and fork.
Continue cooking for another 2 minutes until the desired level of browning is achieved.Plate it up.
Your grilled cheese: crispy on the outside, soft on the inside is ready.
Enjoy your meal!
Caciocavallo is a fatty, hard stringy cheese.
Nutritional values per 100 g:
• 374 kcal;
• 30.10 g fats;
• 28.4 g proteins.
Ragusan provola, in contrast to caciocavallo, is sweeter and has a shorter aging period.
Remember that aging, by reducing the water content in cheeses, concentrates the nutrients, including fats and cholesterol.… use fresh Ragusan provola:
• Ragusan provola on the grill.
Notes
Hyperglycemia, prediabetes, and diabetes.
Find dedicated recipes here.
Remember:
• start your meal with a generous portion of vegetables [raw or cooked];
• a balanced meal should include all nutrients: carbohydrates, proteins, fats & fiber;
• always prepare it respecting the proportions and combinations indicated in your diet plan.
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