Provoleta
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The Tale of Provoleta
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Provoleta, a thick slice of provolone cheese grilled until charred and molten, grew from Italian immigrants' cheesemaking traditions merging with Argentina's asado culture. It's typically served as a starter before the main cuts of meat arrive at the grill, a simple dish built entirely around good melting cheese.
Ingredients
Scale:· 4 servings
- 1 round provolone cheese (about 8 oz), thick-cut
- 1 teaspoon dried oregano
- Red pepper flakes, to taste
- 2 tablespoons olive oil
- Crusty bread, for serving
Instructions
- 1Sprinkle the provolone round with oregano and red pepper flakes and drizzle with olive oil.
- 2Place the cheese in a small cast-iron skillet or directly on a well-oiled grill grate.
- 3Grill over medium-high heat for 3-4 minutes until the bottom is browned and blistered.
- 4Carefully flip (or leave in the skillet) and cook another 3-4 minutes until melty but still holding shape.
- 5Serve immediately, straight from the skillet, with crusty bread for dipping.
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