Provoleta
In Argentina, provoleta or grilled provoleta cheese is typically enjoyed before a meal as an appetizer. It's one of the staples of the Argentine bbq asado. The semi-hard provolone is the perfect cheese for the grill, because it's compact and firm.
For asado, it is sliced about an inch thick, seasoned with a generous amount of oregano, maybe a light sprinkling of dried red chili flakes, and grilled until it just starts to melt in the center. Provoleta is best enjoyed topped with the garlicky chimichurri sauce and paired with crusty bread on the side.
Serve with
Chimichurri
What harissa is to Moroccan cuisine and what mustard is to hot dogs in the USA, chimichurri is to steaks in Argentina. It is an aromatic mixture of parsley, garlic, oregano,... Read more
Provoleta Authentic recipe
The following is the authentic provoleta recipe. With just a few ingredients and minimal prep time, you can enjoy a golden, bubbly cheese with a crisp exterior and gooey center, perfectly seasoned with olive oil, oregano, and a touch of salt and pepper. If desired, you can also add a few sprinklings of red chili pepper. As far as serving, you will not go wrong if you pair it with crusty bread and chimichurri.
WHERE TO EAT The best Provoleta in the world (according to food experts)
