Provoleta

Nutrition · per serving

Steps

1. 1

   Preheat a grill pan, cast-iron skillet, barbecue, or oven-safe griddle over medium-high heat for 3-4 minutes until very hot. A properly heated surface helps the cheese brown quickly before it spreads too much.

2. 2

   Pat the provolone dry if needed. Brush both sides lightly with the olive oil, then sprinkle evenly with the dried oregano, chilli flakes, and black pepper, pressing the seasonings gently so they adhere.

   200 g provolone cheese, 1 thick wheel (about 200 g, 2 cm thick)10 ml olive oil2 g dried oregano1 g chilli flakes0.5 g freshly ground black pepper
3. 3

   Place the seasoned provolone on the hot surface. Cook for 2-3 minutes on the first side until the bottom is deeply golden and the edges begin to soften. Flip carefully with a spatula and cook 1-2 minutes more, just until the second side is browned and the centre is molten but still holding its shape. If using a barbecue and flipping is difficult, cook the cheese in a small cast-iron dish instead.

   200 g provolone cheese, 1 thick wheel (about 200 g, 2 cm thick)
4. 4

   Transfer the provoleta to a serving plate or hot skillet. Let it rest for about 1 minute so the melted interior settles slightly; this makes it easier to serve without losing all the cheese at once.

5. 5

   Sprinkle with the chopped parsley, if using, and serve immediately with sliced crusty bread for scooping up the hot, stretchy cheese.

   2 g fresh parsley, finely chopped (optional)120 g crusty bread, sliced

Origin & History

Provoleta is a classic parrilla starter in Argentina, inspired by provolone brought by Italian immigrants and adapted to the country's deep grilling tradition. It became a beloved asado dish, typically cooked over fire until bubbling, browned, and ready to be shared with bread.