Provoleta

Name: Provoleta
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Argentine
Ingredients: 1 round provolone cheese, 1 to 1.5 inches thick and about 6 inches across; 1 teaspoon dried oregano; 1/2 teaspoon crushed red pepper flakes; 2 tablespoons olive oil; Crusty bread, sliced, for serving

by CommunityKitchen

ArgentineEasy1 hr 10 minServes 4

An Argentine asado starter born from Italian immigrant provolone in the 1940s: a thick disc of cheese grilled directly on the parrilla until the crust browns and holds its shape while the inside turns molten.

Per
serving

260kcal

15gprotein

8gcarbs

19gfat

Ingredients

1 round provolone cheese, 1 to 1.5 inches thick and about 6 inches across
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
2 tablespoons olive oil
Crusty bread, sliced, for serving

Before you cook

Remove the provolone from the fridge and let it sit uncovered at room temperature at least 1 hour so the surface dries out.
Pat the cheese dry on all sides with a paper towel just before cooking.

Steps

Heat a grill, cast-iron skillet, or dedicated provoletera pan over medium-high heat until very hot.
Place the cheese directly on the hot surface.
Cook without moving it 2 to 3 minutes until the bottom is deeply browned and a crust has formed.
Slide a wide metal spatula fully underneath and flip the cheese in one confident motion.
Sprinkle the browned side with oregano and red pepper flakes.
Cook the second side 2 to 3 minutes until browned and the center is molten but the disc still holds its shape.
Drizzle with olive oil.
Slide the provoleta onto a plate immediately and serve with grilled bread for scooping.

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