Provoleta

Ingredients

Cheese

• 1provolone round cut 2 cm thick (about 400 g), from a firm Argentine provoleta or a young provolone dolce

Seasoning

• 2 tspdried oregano
• 1 tspcrushed chilli flakes (aji molido)
• 2 tbspolive oil
• coarse black pepper

To serve

• crusty bread, sliced
• 1lemon wedge, optional
• chimichurri, optional

Directions

1. Take it out 30 minutes before cooking so it is not fridge-cold in the centre.
2. Rub both faces with olive oil, then press the oregano, chilli and pepper into the top face.
3. Set a cast-iron provoletera or a small heavy pan directly on grey, medium coals and let it get properly hot, about 5 minutes; the cheese must hit hot metal or it sticks.
4. Lay the round in seasoned-side up and leave it alone for 3 to 4 minutes, until the underside has set into a brown, lacy crust and the sides begin to slump.
5. Cook the second side 2 to 3 minutes, until the whole round is molten in the middle but still holding its shape at the edge. Judge it by the wobble: it should shiver like a set custard when you shake the pan.

Technique

• Provoleta is not simply grilled provolone. It was created in Argentina in the 1940s by Natalio Alba, an Italian immigrant who reshaped provolone into a short, wide cylinder specifically so it could be cut into rounds and grilled, and the cheese is drier and saltier than Italian provolone.
• Timing is everything and there is no recovery. Have the bread cut, the table set and the people standing before the cheese goes on.
• If the cheese sticks and tears, the pan was not hot enough. A cold surface bonds with the protein before the crust forms.
• Some provolone is set with animal rennet; look for one made with microbial rennet if that matters to you.

Substitutions

• No provoleta cheese: use a firm young provolone, a Greek kefalograviera or a slab of halloumi, all of which hold their shape over direct heat.

Variations

• Provoleta a la pizza is topped with a spoonful of tomato sauce and olives in the last minute.
• In the north it is sometimes finished with a spoon of salsa criolla, the raw tomato, onion and pepper relish.

History

A thick slice of provolone cheese grilled directly on a barbecue grate until its exterior chars and its interior turns molten, typically served as a starter before the main grilled meat course of an asado, Argentina’s traditional barbecue gathering. Provolone cheese itself was brought to Argentina by Italian immigrants arriving in large numbers from the late 1800s onward, and provoleta represents a specifically Argentine adaptation of that imported cheese, grilled directly rather than simply eaten fresh or used as an ingredient in other Italian-style dishes. Often finished with dried oregano and a drizzle of olive oil just before serving, provoleta became a fixture specifically of Argentine grill culture, closely tied to the broader asado tradition rather than eaten as a standalone dish outside that context.

Frequently asked questions

What is Provoleta?

Provoleta is a snack from Argentina: provolone round grilled molten and crusty, the asado opener. A thick slice of provolone cheese grilled directly on a barbecue grate until its exterior chars and its interior turns molten, typically served as a starter before the main grilled meat course of an asado, Argentina’s traditional barbecue gathering. Provolone cheese itself was brought to Argentina by Italian immigrants arriving in large numbers from the late 1800s onward, and provoleta represents a specifically Argentine adaptation of that imported cheese, grilled directly rather than simply eaten fresh or used as an ingredient in other Italian-style dishes. Often finished with dried oregano and a drizzle of olive oil just before serving, provoleta became a fixture specifically of Argentine grill culture, closely tied to the broader asado tradition rather than eaten as a standalone dish outside that context.

How long does Provoleta take to make?

Provoleta takes 10 min plus 12 hr drying of preparation and 10 min of cooking. The recipe makes 4 servings as an asado opener. It is rated easy to make.

What can I substitute in Provoleta?

Yes, within limits. No provoleta cheese: use a firm young provolone, a Greek kefalograviera or a slab of halloumi, all of which hold their shape over direct heat.

What is the most important thing to get right in Provoleta?

Set a cast-iron provoletera or a small heavy pan directly on grey, medium coals and let it get properly hot, about 5 minutes; the cheese must hit hot metal or it sticks.