Traditional Argentine Dishes
Discover how to prepare Argentine Grilled Provoleta, a typical Argentine recipe
Golden provolone cheese over embers, with a savory crust and a creamy center. This Argentine provoleta is a simple starter to serve freshly made, accompanied by crispy bread.
Provoleta is a classic of Argentine grills. The secret lies in using firm slices of good thickness, controlling the heat of the embers, and serving the cheese as soon as it reaches a soft texture in the center.
01
Ingredients
Have everything ready before you begin.
- ✓4 slices of provolone cheese of about 75 g each, approximately 2 cm thick
- ✓4 teaspoons of olive oil
- ✓2 teaspoons of dried oregano
- ✓1 teaspoon of ground chili pepper
- ✓1/2 teaspoon of freshly ground black pepper
- ✓1 teaspoon of fine salt
02
Step-by-step method
- 01
Choose and dry the cheese
Use firm provolone, with a dry surface and slices of approximately 2 cm thick. Remove them from the packaging and gently dry them with paper towels if they are damp.
- 02
Brush with oil
Place the slices on a board and brush them on both sides with a thin layer of olive oil.
- 03
Season the slices
Mix the oregano, ground chili pepper, black pepper, and salt. Sprinkle the mixture over both sides of the cheese and press it lightly to make it stick.
- 04
Let the cheese rest
Let the seasoned slices rest for 10 to 15 minutes, without exposing them to the sun or a heat source.
- 05
Prepare the embers
Prepare embers with medium and even heat, without high flames. To check the intensity, place your hand about 15 cm from the grill: you should be able to withstand the heat for about 4 or 5 seconds.
- 06
Brown the first side
Place the cheese on a clean and lightly oiled area of the grill. Cook for 2 to 3 minutes without moving it, until a golden crust forms.
- 07
Turn and brown
Turn each piece over with a wide spatula and cook the second side for another 2 to 3 minutes. If a flame appears, move the cheese away from the embers or lift the grill.
- 08
Check the doneness
Gently press the center with the spatula. It should feel soft, keep the edges defined, and show a shiny and slightly inflated surface. Remove it if it starts to lose its shape.
- 09
Serve immediately
Remove the provoletas and serve them immediately on plates, heat-resistant bowls, a board, or a platter. Accompany them with crispy bread to collect the melted cheese.
- Choose firm provolone and dry the surface well before cooking.
- Keep the embers at medium heat and avoid high flames.
- Don't try to detach the cheese before the crust has formed; it will be ready to turn when it comes off more easily.
- If the grill is too open, you can use a hot iron plate, a heat-resistant bowl, or a hot iron skillet.
- Serve it freshly made to preserve the creamy center and the aroma of the embers.