-
View
Provoleta, Argentina’s answer to grilled cheese, is a dish that transforms a simple ingredient into an indulgent and unforgettable experience. It’s not just food, it’s a ritual, a shared moment often marking the start of an asado, the traditional Argentine barbecue.
Golden and bubbling on the outside, gooey and savoury on the inside, Provoleta is a celebration of the country’s love for dairy and fire, two elements that come together to create something truly special. Served sizzling hot, this iconic dish invites diners to gather around, share stories, and savour its irresistible flavours.
What Is Provoleta?
Provoleta is a thick slice of provolone cheese, carefully prepared to be grilled or baked until it achieves the perfect balance of a crisp, golden crust and a soft, melted centre. The cheese is traditionally seasoned with oregano and crushed red pepper flakes, which enhance its natural flavour and add a subtle kick.
Often served straight from the grill in a small cast iron skillet, Provoleta is enjoyed as an appetizer or side dish, usually accompanied by warm bread or slices of toasted baguette to scoop up the melted goodness.
This dish is a quintessential part of Argentine cuisine, embodying the simplicity and communal spirit of the asado. It’s not just about the cheese itself but also the shared experience of breaking bread together and indulging in the rich, savoury flavours that Provoleta offers.
Ingredients and Taste
The star of Provoleta is the provolone cheese, a semi hard cheese originally from Italy but widely embraced in Argentina. This cheese is chosen for its excellent melting properties and slightly sharp, nutty flavour, which deepens when it’s exposed to the high heat of a grill. The grilling process creates a crispy, caramelized crust while keeping the interior soft and stretchy, making it a textural delight.
The seasoning is simple yet effective. A sprinkle of dried oregano brings a touch of earthiness, while red pepper flakes offer a gentle heat. Some recipes also include a drizzle of olive oil or a hint of garlic to enhance the overall flavour.
Served hot and bubbly, Provoleta’s taste is a harmonious blend of creamy, tangy, and slightly smoky notes, making it an irresistible prelude to the hearty meats of an asado.
A Taste of History
Provoleta’s roots are intertwined with Argentina’s immigrant history, particularly the Italian influence that has left an indelible mark on the country’s culinary landscape. While provolone cheese originated in Italy, its adaptation into Provoleta is distinctly Argentine.
As Italian immigrants settled in Argentina during the late 19th and early 20th centuries, they brought their cheese making traditions with them. Over time, local cheesemakers began producing provolone with a firmer texture, ideal for grilling.
The concept of grilling cheese was further popularized by the country’s asado culture, where everything from vegetables to sausages is cooked over an open flame.
Provoleta became a natural addition to this tradition, blending the Italian love for cheese with Argentina’s passion for grilling. Today, it’s a staple at barbecues, a dish that captures the heart of Argentine hospitality.
Provoleta (Grilled Cheese) Recipe
Serves: 4 people
Ingredients:
- 400g Provolone cheese (sliced into 2 cm thick rounds)
- 1 tbsp olive oil
- 1 tsp dried oregano
- ½ tsp crushed red pepper flakes (optional)
- Freshly ground black pepper, to taste
- Fresh parsley, finely chopped (for garnish)
- Crusty bread or baguette slices, for serving
Directions
To begin, prepare your grill by preheating it to medium-high heat. If you don’t have a grill, preheat a cast iron skillet or oven broiler to 220°C (430°F). This step ensures the cheese melts evenly while developing a golden crust.
Brush both sides of the Provolone slices lightly with olive oil to prevent sticking during cooking. Sprinkle each slice with dried oregano, a pinch of crushed red pepper flakes (if desired), and freshly ground black pepper for enhanced flavour.
Prepare a small cast iron skillet or a grill safe dish. Ensure it is clean and dry to avoid cheese sticking. Place the seasoned cheese slices directly into the skillet or dish. The skillet should be slightly preheated for better caramelization.
Transfer the cheese to the grill or place it under the broiler. Allow it to cook for 2–3 minutes until the edges begin to bubble and turn golden brown. Rotate the skillet or dish halfway through cooking to ensure even heat distribution.
Using a spatula, carefully flip the cheese to sear the other side. If it’s too soft to flip, let it cook a bit longer to firm up. Cook for an additional 1–2 minutes until a crispy, golden crust forms. Avoid overcooking to maintain a gooey interior.
While the cheese finishes cooking, lightly toast the bread or baguette slices on the grill or in a toaster. This step adds a warm, crunchy element to the dish, perfect for scooping up the melted cheese.
Once the Provoleta is golden and bubbly on both sides, remove it from the heat. Allow it to rest for 1 minute to set slightly, making it easier to serve without losing its shape.
Serve the Provoleta immediately, garnished with freshly chopped parsley. Pair it with the toasted bread or baguette slices for dipping. For an authentic Argentine experience, enjoy alongside a glass of Malbec wine or a refreshing chimichurri sauce.
Leave a Review