Argentinian
Provoleta
A thick wheel of provolone is grilled until blistered and crisp on the outside, with a molten center scented by oregano and ají molido. Serve it straight from the heat, as it would arrive before an asado in Argentina.
Watch it madeLocos X el Asado · 21:38
Ingredients
- Argentinian provoleta or firm provolone cheese, 2 cm thick250 g
- Extra-virgin olive oil1 tbsp
- Dried oregano1 tsp
- Ají molido or crushed red pepper flakes1/2 tsp
- Freshly ground black pepper1/4 tsp
- Crusty bread, for serving2 slices
Method
- Pat the provoleta very dry with paper towels and let it stand uncovered at room temperature for 30 minutes so the surface dries slightly.
- Brush both sides of the cheese with olive oil.
- Season the top with oregano, ají molido, and black pepper.
- Heat a parrilla grate, cast-iron skillet, or chapa over medium-high heat until very hot.
- Place the provoleta on the hot surface and cook for 3 to 4 minutes, until the bottom forms a golden crust and the edges begin to melt.
- Turn carefully with a wide spatula and cook for 2 to 3 minutes more, until blistered outside and soft in the center.
- Transfer immediately to a small hot plate or cast-iron dish and spoon over any melted edges.
- Serve at once with crusty bread for scooping.
Common questions
What can I use if I can’t find Argentinian provoleta?
Use a firm, full-fat provolone cut into a 2 cm-thick round or slab. Avoid very aged or overly salty provolone, which can melt too aggressively or taste sharp. Halloumi is less ideal because it won’t become as creamy inside.
How do I keep provoleta from sticking or breaking when I flip it?
Dry the cheese well, preheat the pan or grate fully, and don’t move it too early. Use a wide thin spatula and flip only after a solid golden crust forms. If it’s still soft at the edges, give it another 30 seconds.
How long should I cook provoleta so it’s melted inside but not a puddle?
Usually 3 to 4 minutes on the first side and 2 to 3 minutes on the second over medium-high heat. The outside should blister and brown while the center softens. If your cheese is thinner than 2 cm, reduce the time.
Can I make provoleta ahead of time or store leftovers?
It’s best served immediately, but leftovers can be cooled, wrapped, and refrigerated for up to 2 days. Reheat in a hot skillet or oven until warmed through and the outside crisps again. Microwaving makes it rubbery and oily.
What should I serve with provoleta besides crusty bread?
Serve it with grilled vegetables, chimichurri, olives, or a simple salad to balance the richness. Keep sides plain and crisp. Warm bread works best for scooping the melted cheese and any seasoned oil around the edges.