Provoleta and Pastafrola had a crazy night.
From their union, this wonderful hybrid, a baked provoleta for a starter, appetizer, barbecue, or whatever you like.
Although this baked provoleta doesn't use pastafrola dough (it's made with empanada shells!), the crispiness of the dough is delicious combined with the cheese. The seasonings also help it move away from the typical "cheesecake" flavor and bring it closer to the flavor of seasoned provoleta, typical of barbecue.
It's delicious! Don't stop making it.
Ingredients
for 2 provoletas
- 4 empanada tapas
- 2 provoletas
- 1 garlic clove
- 2 slices of cooked ham (or bacon)
- Oregano
- Pepper
- Olive oil
Baked Provoleta Recipe – Provofrola
what a delicious thing
1. Place the empanada shells (two of them) in a small mold, as if forming the base of a pie.
2. Bake in a preheated oven for about 10 minutes, until the dough looks barely cooked.
3. Place the provoleta in the center of this dough, and season with the ham cut into strips, the chopped garlic, the oregano and the black pepper.
4. Cut the other two empanada shells into thick strips. Alternate the strips as you do with the pastafrola, until you have a lattice.
5. Bake the provoleta for another 15 minutes, until the crust is golden brown and the provoleta is melted. Done! Your provoleta is now baked. The name "provofrola" belongs to me; I've registered it, but you can use it.
Here is my baked provoleta
it's a delight
