Provolone cheese must be at a precise point of maturation, not too young, not too old to make Provoleta. Provolone of the proper maturity is difficult to find here in the USA. If unsure, you can swap Provolone with a disk of Quesadilla cheese (Cacique is an excellent brand to try).
What is Provoleta made of?
Provoleta is a disk of provolone cheese melted in the coal grill. It’s an art, and a skill Argentinian cooks develop over time. It’s a traditional appetizer dish to start a parrilla BBQ. The Argentinian provolone cheese is especially mature to be grilled.
I don’t recommend serving Provoleta with chimichurri. The cold temperature of the chimichurri interferes with the appreciation of the melted cheese.
The most typical topping in Argentina is just some dried oregano (use Mexican Oregano in the USA, Greek oregano is another flavor profile) and chili flakes.
- 1 slice 1 1/2″ thick of provolone cheese (or Quesadilla cheese)
- 1/4 cup flour
- olive oil
- oregano and pepper flakes, optional
- fresh bread to serve
- I recommend doing it outside on the grill, as it smokes a lot, or open all doors and windows before you start cooking. Heat the grill hot. Or a cast iron griddle.
- Remove the cheese from the wrap and completely cover with flour, be generous.
- Place cheese on the hot grill, and cook for 2 minutes. Using a spatula, turn and cook for a few more minutes.
- Finish melting on a pre-heat cast iron pan. Serve immediately on a plate. Drizzle with olive oil, oregano, and red pepper flakes if desired.
- Serve with bread.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Grill
- Cuisine: Argentinian
Keywords: provoleta, melted provolone
This recipe was sponsored by California Milk Advisory Board and Latina Bloggers Connect.