Crispy Provolone
{Guest}: I thought it was going to be overly sweet, but it balanced out really nicely. Actually, with the cheese, it was really like a late night snack.
Oscar topped his Venezuelan corn cachapa with provolone griddled directly on a hot surface until it formed a thin, golden, salty cheese wafer. The provolone renders and caramelises at its edges, losing moisture and becoming firm and crispy rather than soft and melted. Its salt content and fat tempered the caramelised sweetness of the corn cake below, preventing the dish from reading as a dessert plate. The contrast between the crispy, salty cheese and the soft, sweet corn cake was singled out as the element that made the balance of the dish work.
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