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Argentinian Provoleta
A thick disc of provolone grilled with oregano and chilli flakes until bubbling and charred — Argentina's opening act for every asado.
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5 minPrep🔥
5 minCook🍽️
4Serves📊
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Ingredients
- 400g provolone (one thick disc 2.5cm)
- 1 tsp dried oregano
- 1 tsp chilli flakes
- 2 tbsp olive oil
- Black pepper
- Crusty bread
Instructions
- Sprinkle the cheese with oregano, chilli and pepper; drizzle with oil.
- Heat a cast-iron pan very hot.
- Place the cheese in; cook 2-3 minutes until the bottom is deep golden and crusted.
- Carefully flip; cook another minute — the inside should be soft but not collapsing.
- Slide onto a board.
- Serve with bread to scoop.
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Tara’s tips
- Use proper aged provolone — not mozzarella.
- High heat is essential to crust the outside before the inside melts.
Serving suggestions
- Eat while bubbling hot.
Storage & reheating
Best fresh.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Other cheese?
Halloumi works similarly; mozzarella will collapse.
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