Provolone, bacon and vegetable skewer

Ingredients

Preparation

For the skewer, cut the Provolone cheese into 10 g dice. Cut the bacon rashers in half lengthways to get two long thin strips. Wrap each piece of cheese in a strip of bacon. Cut the vegetables into pieces the same size as the cheese. Thread the ingredients onto the skewer alternating pieces of cheese and bacon, onion, pepper and courgette twice, finishing with a piece of cheese wrapped in bacon. For the chimichurri, boil water in a pot. Blanch the tomato for 15 seconds, peel and remove the seeds. Chop the peeled tomato into small dice. Cut the garlic into even slices and brown gently with a little olive oil. When the garlic takes on a light brown toasted colour, add the paprika and tomato to stop the cooking and remove from the heat. Finely chop the herbs and add them to the tomato along with the rest of the oil, vinegar, salt and pepper.

Assembly: Cook the skewers in a griddle pan or on the barbecue until the bacon and vegetables are golden brown on both sides. Serve with the tomato chimichurri.

Note: You can season the vegetables on the skewers with salt flakes.

Tip: The tomato seeds can be frozen and used later to make a tomato sauce.