Provoleta
A classic Argentine appetizer featuring grilled provolone cheese seasoned with herbs and spices. This savory, melted cheese dish is traditionally cooked in a cast iron skillet or on the grill alongside asado (barbecue) and served bubbling hot with crusty bread for dipping.
Ingredients
- 8 oz provolone cheese, whole round disc, 1-inch thick
- 1 tbsp extra virgin olive oil
- 1 tsp dried oregano
- 1/4 tsp red pepper flakes
- 1/4 tsp black pepper, freshly ground
- 1 loaf crusty bread (for serving), sliced
- 1/2 cup chimichurri sauce (optional, for serving)
Instructions
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1
If using a cast iron skillet, preheat it in a 450°F (230°C) oven or on the stovetop over medium-high heat for about 5 minutes.
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2
While the skillet is heating, prepare the cheese. If the 8 oz whole round disc, 1-inch thick provolone cheese is in a round wheel, you can use it as is. If not, cut it into 1-inch thick slices.
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3
Drizzle the provolone cheese with 1 tbsp extra virgin olive oil on both sides.
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4
Sprinkle the top of the cheese with 1 tsp dried oregano, 1/4 tsp red pepper flakes, and 1/4 tsp freshly ground black pepper.
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5
Carefully place the seasoned cheese in the hot skillet (or on a grill over medium heat).
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6
Cook for about 2-3 minutes, until the bottom starts to melt and brown slightly.
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7
If using a stovetop method, carefully flip the cheese and cook for another 2-3 minutes until it begins to melt but still holds its shape.
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8
If using an oven-safe skillet, you can place it under the broiler for 2-3 minutes instead of flipping, until the top is bubbling and turning golden brown in spots.
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9
The provoleta is ready when it's melted and soft in the center but still holds its shape, with a crispy, golden exterior.
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10
Serve immediately in the hot skillet, accompanied by slices of 1 loaf sliced crusty bread (for serving) for dipping.
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11
If desired, serve with 1/2 cup chimichurri sauce (optional, for serving) on the side for additional flavor.