Provoleta is an Argentinian dish of melted provoleta cheese, heated up until it is slightly browned and melting, then served hot.
Traditionally, the provoleta cheese was placed directly on the grill, giving it a smokier flavor than if it were heated up in a pot. It is served as the appetizer in a multi course barbequed meal. The provoleta course is usually followed by barbequed meats. It is served with bread and almost always, chimichurri sauce.
Two methods for preparing the cheese before grilling are first, dusting the cheese with flour which is said to help it develop a crust while cooking. The other is letting the cheese sit in the fridge, unwrapped. This causes the cheese’s surface to become discolored and develop a thin, firm rind.
Origin & Cultural Significance
Tradititional provoleta is made with provoleta cheese. Don Natalio Alba an Italian settler in Argentina who was also a dairy worker spent many years perfecting provoleta cheese. His goals were to create a good quality cheese similar to those made in Italy and to merge Italian cheese culture with the Argentinian’s love for grilled food.
The result was a cheese similar to Italian provolone but provoleta cheese was made to withstand heating up so the inside melts but the outside does not burn easily. Branded as El Queso Provolone Hilado Argentino, it is strictly an Argentinian cheese. When provoleta cannot be used, provolone is the next best substitute.
Authentic Argentinian Provoleta Recipe
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 Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 367Total Fat: 23gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 43mgSodium: 712mgCarbohydrates: 22gFiber: 1gSugar: 1gProtein: 18g