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)

15 minEasyServes 4280 cal/serving

ArgentinianLunchStovetopVegetarianLow CarbLow-SodiumPork-FreeAlcohol-FreeCorn-Free

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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.

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Questions

What is 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. This reference files it under Argentinian lunch: made on the stovetop, rated easy and about 15 minutes start to finish.

What temperature do I cook Provoleta at?

For Provoleta, the oven is set to 450 F (about 230 C) in step 1. The longest stretch at that heat is 5 minutes, in step 1.

Can I make Provoleta less spicy?

Yes. The heat in Provoleta comes from 1/4 tsp red pepper flakes. For a milder plate, halve the pepper flakes; nothing else in the method changes.

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.

How many carbs are in Provoleta?

One serving (the recipe makes 4) has 8 g of carbohydrate in about 280 calories, with 4 g protein and 24 g fat, plus 1 g fiber and 302 mg sodium. The figures are estimates computed from the ingredient list.

Serve it with

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