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Provoleta

Name: Provoleta
Total time: 15 min
Yield: Serves 4
Cuisine: Argentina
Ingredients: 300g Provolone Cheese; 1 tsp Dried Oregano; A pinch Dried Red Chili; 2 tbsp Olive Oil

Side Dish

⏱ 15 min

👥 Serves 4

Difficulty ⭐

Provolone cheese grilled over charcoal until crisp outside and molten within — the asado starter.

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📖 The Story Behind This Dish

Enjoyed at the asado table while waiting for the meat to finish cooking, provoleta is a charcoal-grilled cheese dish all on its own. Cooked slowly in a small pan or skillet, the ideal result has a browned, crisp exterior with a molten, gooey center. Finished with oregano and olive oil.

🌆 Where it's eaten: Sizzling at the edge of the coals during the asado wait — a beloved appetizer staple.

🥕 Ingredients (serves 4)

Provolone Cheese 300g
Dried Oregano 1 tsp
Dried Red Chili A pinch
Olive Oil 2 tbsp

👩‍🍳 Instructions

Cut the cheese into pieces about 2cm thick.
Place the cheese in a well-heated pan (ideally cast iron).
Cook over high heat until the bottom develops a deep, browned crust.
Sprinkle with oregano and dried chili.
Continue cooking for a few more minutes until the center is molten.
Drizzle with olive oil and serve hot.

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