Argentina · Appetizers and Sandwiches
Provoleta (Argentine Grilled Provolone)
Provoleta is what opens an Argentine asado: a thick disc of provolone seared in a small cast iron pan until the outside forms a golden crust and the middle turns molten.
Ingredients
- provolone400 g
- dried oregano2 tsp
- chili flakes1 tsp
- olive oil4 tbsp
- parsley1 bunch
- garlic3 cloves
- red wine vinegar2 tbsp
- crusty bread1 pcs
Method
- 1Cut the provolone into a thick disc, about 1.5–2 cm. Leave it uncovered on a plate for an hour or two so the surface dries — this is what lets a crust form instead of the cheese just spreading.
- 2Make the chimichurri: finely chop the parsley and garlic, mix with the red wine vinegar, most of the olive oil, half the oregano, a pinch of the chili flakes, and salt. Set aside to macerate.
- 3Press the remaining dried oregano and chili flakes firmly onto both faces of the cheese so they stick.
- 4Heat a small cast iron skillet, barely bigger than the cheese, over medium-high heat until properly hot, then add a little olive oil.
- 5Lay in the cheese and cook without moving it for 3–4 minutes, until the underside forms a deep golden crust and the edges start to bubble.
- 6Flip carefully with a wide spatula and cook the second side 2–3 minutes, until crusted outside and molten in the middle. Don't let it go too far or it turns to a puddle of oil.
- 7Spoon the chimichurri over the top and serve immediately, straight from the pan, with torn crusty bread for scooping.