Authentic Argentinian Provoleta Recipe

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Yield: 6

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients

Cheese

  • Provolone cheese, unsmoked, sliced 1 inch thick – 8 oz.
  • Dried oregano – 1 tsp
  • Crushed red pepper – ½ tsp
  • Flour – for coating

Chimichurri Topping

  • Flat-leafed parsley, finely chopped – 3 Tbsp
  • Dried oregano – 1/8 Tsp
  • Garlic clove, minced – 1
  • Olive oil – 3 Tbsp
  • Red wine vinegar, or lemon juice – 1 Tsp
  • Water – 2 Tsp
  • Crushed red chilli flakes – 1 pinch
  • Salt and freshly ground pepper

Instructions

Chimichurri Salsa

  1. Add the parsley, oregano, garlic, olive oil, salt, pepper, crushed red pepper, vinegar and water into a small bowl and mix well.
  2. Use a little extra water to thin the mixture if needed to achieve a pourable consistency. Set aside to let the flavors mix.
  3. Coat the provolone slice with flour and dust off any excess powder.

Cooking the Provoleta on the stovetop

  1. Place a small cast-iron pan over medium-high heat. When the pan is hot, put in the cheese and sprinkle with half the oregano and crushed red pepper.
  2. Cook on one side for about 2 minutes until the bottom starts to brown.
  3. Flip the cheese carefully with a spatula and cook on the other side for about 2 – 3 minutes until the second side is also browned and the cheese begins to ooze.

Cooking the Provoleta in the oven

  1. Preheat the oven to 400°F (200°C).
  2. Pour a little bit of olive oil into the bottom of a cast-iron skillet.
  3. Sprinkle half the oregano and crushed red pepper over the cheese.
  4. Put the cheese in the skillet and cover with foil.
  5. Bake in the top rack of the oven for 8 – 10 minutes.
  6. Remove the foil and switch the oven to the grill setting.
  7. Grill uncovered for 1 – 2 minutes or until the provolone begins to bubble on the surface.

Cooking the Provoleta on the grill

  1. Preheat the BBQ grill to 400°F (200°C).
  2. Sprinkle half the oregano and crushed red pepper over the cheese.
  3. Place the cheese on the grill and close the hood.
  4. Grill for a few minutes, then flip the cheese over with a spatula.
  5. Allow the cheese to grill for 1 – 2 minutes, then remove from the grill with the spatula.
  6. Transfer the cheese to a plate and top with the remaining oregano and crushed red pepper.
  7. Serve immediately, along with bread and chimichurri.

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