WALL STREET JOURNAL SLOW FOOD FAST - BROILED RICOTTA CHEESE WITH BROWN-BUTTER MUSHROOMS
IS THERE ANYTHING better than melted cheese? In Argentina, they take rounds of provoleta, the local version of provolone, and grill them over a live fire. Once the cheese browns, it’s often moved to a casserole dish, where it bubbles away until heated through and oozy. When chefs Gabrielle Quiñónez Denton and Greg Denton opened their Argentine-inflected restaurant, Ox, in Portland, Ore., they knew they had to put some version of this molten treat on the menu.