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Provoleta
Grilled provolone with oregano, chilli and chimichurri
Provoleta is the first thing off the grill at an Argentine asado: a thick round of provolone-style cheese, invented by Italian immigrants in Buenos Aires, cooked in a small iron pan or straight on the grate until the outside forms a golden crust and the inside turns molten. It comes to the table bubbling, sprinkled with oregano and chilli flakes and drizzled with chimichurri, to scoop up with crusty bread. Many provolones use animal rennet, so check the label and choose one made with vegetarian rennet. Chef's tip: chill the cheese well before cooking; cold cheese forms a crust before the middle melts and runs.
- Total time
- 13 min
- Difficulty
- easy
- Serves
- 4
Ingredients
Method
0/5 doneStep 1: Sprinkle both sides of 10 ½ oz provolone cheese with half the 1 tsp dried oregano and pat it in. Put back in the fridge until the pan is ready.
Step 2: Heat a small cast-iron frying pan (about 15 cm) over a medium-high heat until very hot, or heat a barbecue grill. Brush the pan with 1 tbsp olive oil.
3 minStep 3: Lay the cheese in the pan and cook without moving until the underside is deep golden and crisp, 3–4 minutes. A common mistake is flipping too early: the crust tears and the cheese leaks.
4 minStep 4: Flip carefully with a thin spatula and cook for 2–3 minutes more, until the edges are bubbling and the centre feels soft when pressed.
3 minStep 5: Sprinkle with the rest of the oregano and ½ tsp dried chilli flakes, drizzle with 3 tbsp chimichurri and bring the pan to the table at once, with crusty bread (or gluten-free bread) for scooping.
Nutrition per serving
- Calories
- 310 kcal
- Protein
- 21 g
- Carbs
- 2 g
- Fat
- 25 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does provoleta take?
- About 13 minutes in total: 3 minutes to prepare and 10 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of dried oregano?
- Dried thyme or marjoram, same amount.
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