Name: Provoleta (Argentine Grilled Provolone)
Total time: 20 min
Yield: 4 servings
Cuisine: Argentinian
Ingredients: 400 g provolone; 2 tsp dried oregano; 1 tsp chili flakes; 4 tbsp olive oil; 1 bunch parsley; 3 cloves garlic; 2 tbsp red wine vinegar; 1 pcs crusty bread

Question 1

What is provoleta, and can I use ordinary provolone?

Accepted Answer

Provoleta is a semi-hard Argentine cheese developed around the 1940s specifically for grilling — it holds its shape under heat instead of running everywhere. Outside Argentina it's hard to find, but a thick slice of aged, sharp provolone, cut from a log at a deli counter, is the standard and very good substitute. Ask for slices about 1.5–2 cm thick. Younger, milder provolone melts much faster and is harder to control.

Question 2

How do I stop the cheese from melting into a puddle?

Accepted Answer

Three things help. Cut it thick, at least 1.5 cm, so it has body. Let the cut surfaces air-dry on a plate for an hour or two, which helps a skin form. And use a small, properly preheated cast iron pan so the crust sets fast and the cheese is contained rather than spreading thin. Cook it briefly and hot rather than slowly — the goal is a crust outside while the centre only just goes molten.

Question 3

Do I need a special pan?

Accepted Answer

No, but the pan matters. Traditionally provoleta is cooked in a provoletera, a small shallow cast iron dish sized to the cheese, set over coals. At home, a small cast iron skillet barely wider than the cheese works just as well, since cast iron holds and spreads heat evenly. A grill pan or any small ovenproof pan will do. What you want to avoid is a large pan, where the cheese spreads out and burns before the middle melts.

Question 4

What is chimichurri and is it essential?

Accepted Answer

Chimichurri is the classic Argentine herb sauce: finely chopped parsley and garlic with oregano, chili flakes, red wine vinegar, and olive oil. Its acidity and sharpness cut straight through the richness of the melted cheese, which is why the pairing is so standard. It isn't strictly required — provoleta seasoned only with oregano and chili is perfectly traditional — but a spoonful of chimichurri or salsa criolla makes the dish far more balanced.

Question 5

How is it served and what goes with it?

Accepted Answer

It's served immediately, straight from the hot pan, as the opening course of an asado while the meat is still grilling. Crusty bread is the essential partner, torn and used to scoop up the molten cheese. Salsa criolla, grilled bread, roasted peppers, or a drizzle of honey are common additions. It's rich, so a small piece per person goes a long way, and a glass of Malbec is the traditional accompaniment.

Provoleta (Argentine Grilled Provolone)

Ingredients

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