Grilled provolone cheese with oregano and chilli — Argentina's classic asado starter, crispy on the outside and molten within.
Provoleta is one of the great pleasures of an Argentine asado — a thick disc of provolone cheese placed directly on the grill until the bottom chars and the inside turns molten and gooey, then scattered with dried oregano and chilli flakes. It is served immediately as a starter, scooped onto bread. The combination of the smoky char, the salty cheese and the herbs is extraordinary.
Serves 4
Let provolone come to room temperature. Rub one side with olive oil.
Heat a cast-iron pan or grill until very hot.
Place cheese oil-side down. Grill without moving for 4–5 minutes until the bottom is charred and the top starts to bubble and melt.
Scatter oregano and chilli flakes over the melted top. Serve immediately in the pan — it sets as it cools.
Scoop onto crusty bread while still molten. Don't let it cool — it becomes rubbery.
The cheese disc should be at least 2 cm thick — thinner discs melt through before developing a crust.
Don't move the cheese once placed — let it form a full crust before attempting to serve.
Serve directly from the cooking vessel so it stays hot.
Add a spoonful of chimichurri on top for serving.
Try with a slice of tomato underneath for a provoleta con tomate.
Must be eaten immediately — leftover grilled provoleta becomes rubbery.
Provoleta was introduced to Argentina by Italian immigrants in the 19th century, who adapted their provolone cheese to be grilled over the Argentine asado fire. It has since become an entirely Argentine tradition.
Mozzarella has too much moisture and will leak rather than crust. Provolone, halloumi or a firm cheese that holds together when hot is needed.
Per serving · 4 servings total
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