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argentinian provoleta recipe.

 



🧀 Provoleta Recipe (Grilled Provolone Cheese – Argentinian Style)

Description

Provoleta is Argentina’s answer to melted cheese perfection! Made from provolone cheese grilled until bubbly and slightly crispy on the edges, it’s traditionally served as an appetizer before an Asado (Argentinian BBQ). Drizzled with olive oil and sprinkled with oregano or chimichurri, it’s smoky, gooey, and irresistibly simple.

🕒 Prep & Cook Time

  • Prep time: 5 minutes
  • Cook time: 10 minutes
  • Total time: 15 minutes
  • Serves: 2–3 people

🥘 Ingredients

  • 1 round slice (about ¾ inch thick) of provolone cheese (around 200g / 7 oz)
  • 1 tsp dried oregano
  • ½ tsp crushed red pepper flakes (optional)
  • 1 tsp olive oil
  • Fresh parsley, for garnish
  • Chimichurri sauce (optional, for serving)

👨‍🍳 Instructions

  1. Preheat the Grill or Pan:
    Heat a cast-iron skillet or grill to medium-high. Lightly oil the surface to prevent sticking.

  2. Prepare the Cheese:
    Pat the cheese slice dry with a paper towel. Brush lightly with olive oil on both sides.

  3. Season:
    Sprinkle with oregano and red pepper flakes for flavor.

  4. Grill or Pan-Fry:
    Place the cheese on the grill or hot pan. Cook for 2–3 minutes per side until golden, bubbling, and slightly crispy on the edges.

  5. Serve Immediately:
    Transfer to a plate, sprinkle with parsley, and serve hot — ideally with crusty bread and chimichurri sauce for dipping.

🍽️ Serving Tips

  • Serve Provoleta as a starter before grilled meats like Asado.
  • Add a drizzle of honey or balsamic glaze for a sweet-savory twist.
  • You can also cook it in the oven at 400°F (200°C) for 10 minutes if you don’t have a grill.

❓ FAQs

Q1. What cheese is best for Provoleta?
A1. Use provolone cheese, ideally a firm, aged type so it holds shape while melting. Avoid fresh mozzarella — it melts too fast.

Q2. Can I make Provoleta without a grill?
A2. Yes! Use a cast-iron skillet on the stove or bake it in the oven until golden and bubbly.

Q3. How do Argentinians eat Provoleta?
A3. It’s usually served with bread and chimichurri sauce as an appetizer before meat dishes during an Asado.

Q4. Can I use other cheeses?
A4. Yes, but pick semi-hard cheeses like provolone, gouda, or caciocavallo for best results.

Q5. Why is my Provoleta melting too much?
A5. The heat may be too high, or the cheese too soft. Use firm, chilled provolone and medium heat for better texture.

🔗 Similar Recipes :

  1. Asado (Argentinian BBQ) – The perfect smoky main dish to follow Provoleta.
  2. Chimichurri Sauce Recipe – A zesty herb sauce that complements the melted cheese beautifully.
  3. Milanesa (Breaded Steak) – A crispy, golden entrée popular across Argentina.
  4. Empanadas Argentinas – Savory pastry pockets filled with beef and spices.
  5. Argentinian Baked Chicken (Pollo al Horno) – A simple, flavorful main dish to serve with this appetizer.

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