Appetizers
Provoleta
Ingredients
- - 1 round provolone cheese, about 300 g (10.5 oz), cut into a 3 cm (1.2 in) thick disc
- - 1 tsp dried oregano
- - 1/2 tsp chilli flakes
- - 1 tbsp olive oil
- - Crusty bread, to serve
Method
- Place the provolone disc in a small cast-iron pan or directly on a well-oiled grill grate over medium-high heat.
- Grill 3-4 minutes per side, watching closely, until the underside is deeply golden and the centre is soft but holding shape.
- Sprinkle with oregano and chilli flakes, drizzle with olive oil.
- Serve immediately, straight from the pan, with crusty bread for scooping.
Introduction: Provoleta is a thick slice of provolone cheese grilled directly over the coals until molten inside and crisp-charred outside, almost always served as the opening act of an Argentine asado.
Cultural Background: Provoleta is a thick slice of provolone cheese grilled directly over the coals until molten inside and crisp-charred outside, almost always served as the opening act of an Argentine asado. It reflects the country’s deep Italian dairy heritage merged with the ritual of open-fire grilling.
Tips: Freezing the cheese for 20 minutes before grilling helps it hold together on the grill. Use a well-seasoned pan if grilling directly on grates risks the cheese sticking or leaking.
Variations: Provoleta a la parrilla with sun-dried tomatoes and fresh basil stirred through the melted centre.
Vegetarian/Vegan: Vegetarian: Naturally vegetarian. Vegan: Substitute a firm, meltable plant-based cheese block; results vary by brand.
Storage: Best eaten immediately; not suitable for storing once melted.
Reheating: Not recommended; provoleta is a one-time-melt dish.
Nutrition: Per serving (75 g cheese): 260 kcal, 18 g protein, 20 g fat, 2 g carbohydrate, 0 g fibre.
FAQs:
Q: What if my provolone is too soft to hold together? A: Choose a firmer, aged provolone (provolone semi-duro) rather than a soft/young one, and chill it well before grilling.
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