Authentic Argentinian Provoleta Recipe
Provoleta is an Argentine dish made with melted provoleta cheese, heated until it is lightly browned and gooey, then served hot. This dish is a popular feature at traditional barbecues, or asados, and is typically served in a small cast-iron skillet before the main barbecue meal.
Ingredients
Cheese
- Provolone cheese, unsmoked, sliced 1 inch thick – 8 oz.
- Dried oregano – 1 tsp
- Crushed red pepper – ½ tsp
- Flour – for coating
Chimichurri Topping
- Flat-leafed parsley, finely chopped – 3 Tbsp
- Dried oregano – 1/8 Tsp
- Garlic clove, minced – 1
- Olive oil – 3 Tbsp
- Red wine vinegar, or lemon juice – 1 Tsp
- Water – 2 Tsp
- Crushed red chilli flakes – 1 pinch
- Salt and freshly ground pepper
Instructions
Chimichurri Salsa
- Add the parsley, oregano, garlic, olive oil, salt, pepper, crushed red pepper, vinegar and water into a small bowl and mix well.
- Use a little extra water to thin the mixture if needed to achieve a pourable consistency. Set aside to let the flavors mix.
- Coat the provolone slice with flour and dust off any excess powder.
Cooking the Provoleta on the stovetop
- Place a small cast-iron pan over medium-high heat. When the pan is hot, put in the cheese and sprinkle with half the oregano and crushed red pepper.
- Cook on one side for about 2 minutes until the bottom starts to brown.
- Flip the cheese carefully with a spatula and cook on the other side for about 2 – 3 minutes until the second side is also browned and the cheese begins to ooze.
Cooking the Provoleta in the oven
- Preheat the oven to 400°F (200°C).
- Pour a little bit of olive oil into the bottom of a cast-iron skillet.
- Sprinkle half the oregano and crushed red pepper over the cheese.
- Put the cheese in the skillet and cover with foil.
- Bake in the top rack of the oven for 8 – 10 minutes.
- Remove the foil and switch the oven to the grill setting.
- Grill uncovered for 1 – 2 minutes or until the provolone begins to bubble on the surface.
Cooking the Provoleta on the grill
- Preheat the BBQ grill to 400°F (200°C).
- Sprinkle half the oregano and crushed red pepper over the cheese.
- Place the cheese on the grill and close the hood.
- Grill for a few minutes, then flip the cheese over with a spatula.
- Allow the cheese to grill for 1 – 2 minutes, then remove from the grill with the spatula.
- Transfer the cheese to a plate and top with the remaining oregano and crushed red pepper.
- Serve immediately, along with bread and chimichurri.
Nutrition
Calories: 367kcalCarbohydrates: 22gProtein: 18gFat: 23gSaturated Fat: 9gCholesterol: 43mgSodium: 712mgFiber: 1gSugar: 1g
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