Provoleta

Name: Provoleta
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Cuisine: Argentinian
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)

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.

15 minEasyServes 4280 cal/serving

ArgentinianLunchStovetopVegetarianLow CarbLow-SodiumPork-FreeAlcohol-FreeCorn-Free

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

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.
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.
3

Drizzle the provolone cheese with 1 tbsp extra virgin olive oil on both sides.
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.
5

Carefully place the seasoned cheese in the hot skillet (or on a grill over medium heat).
6

Cook for about 2-3 minutes, until the bottom starts to melt and brown slightly.
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.
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.
9

The provoleta is ready when it's melted and soft in the center but still holds its shape, with a crispy, golden exterior.
10

Serve immediately in the hot skillet, accompanied by slices of 1 loaf sliced crusty bread (for serving) for dipping.
11

If desired, serve with 1/2 cup chimichurri sauce (optional, for serving) on the side for additional flavor.

Questions

Can I make Provoleta dairy-free?

Not cleanly. Here the dairy (8 oz provolone cheese, whole round disc, 1-inch thick) is the backbone of the dish, and plant-based substitutes change both its texture and its flavor. If you need strictly dairy-free, start from the dairy-free lunch collection instead.

Can I make Provoleta gluten-free?

Yes. The gluten in this entry is 1 loaf crusty bread (for serving), sliced. Swap the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

How long does Provoleta keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Provoleta?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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