Argentine recipe
How to make Provoleta
Argentina, from Italian provolone cheese
A thick round slice of provolone-style cheese, grilled until it is crisp outside and soft inside, then sprinkled with oregano and chilli. It is a favourite starter at an asado.
Ingredients
- 1 round of provoleta or firm provolone cheese, about 1.5 to 2 cm thick (about 250 g)
- 1 teaspoon dried oregano
- A pinch of chilli flakes
- 1 tablespoon olive oil
- Bread, to serve
Method
- Put the cheese in the freezer for 20 minutes so it holds its shape.
- Heat a small cast-iron pan or a grill over a medium-high heat.
- Brush the cheese with a little oil and cook it for 3 to 4 minutes, until the bottom is golden. Turn it carefully and cook for another 2 minutes, until the inside is soft.
- Slide it onto a plate, sprinkle with oregano, chilli and a drizzle of oil, and eat at once with bread.
Made it at home? Tick it off and it goes into your kitchen passport.
Provoleta is an Argentine cheese in its own right, made in small discs about 10 to 15 cm across, firm enough to keep its shape on the grill. It was first made in the 1940s by Natalio Alba, a Calabrian immigrant in Córdoba.
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