Provoleta — Print Recipe — The Culinary Codex

A thick slice of provolone cheese grilled on the parrilla until the outside is golden and crispy while the inside becomes molten and stretchy, finished with oregano and chili flakes.

Ingredients

400g provolone cheese, cut into 2cm thick rounds
1 tablespoon dried oregano
1 teaspoon red pepper flakes
1 tablespoon olive oil
1 teaspoon chimichurri (optional)

Instructions

1 Cut the provolone into thick round slices about two centimeters thick. The cheese must be thick enough to hold its shape on the grill without melting through.
2 Place the cheese directly on a hot grill or in a preheated cast iron skillet over medium-high heat. Cook without moving for about four to five minutes until the bottom forms a golden crust.
3 Sprinkle oregano and red pepper flakes over the top of the cheese while the bottom continues to crisp.
4 When the cheese begins to bulge slightly and the edges turn golden, it is ready. Do not flip. The bottom should be crispy while the top is just beginning to melt.
5 Drizzle with olive oil and serve immediately on a small plate or wooden board, cutting into it while still hot and stretchy.

Did You Know?

Provoleta is always the first thing placed on the grill at an Argentine asado. It serves as an appetizer while the meats slowly cook, and its readiness signals that the coals are at perfect temperature.