PROVOLETA (GRILLED PROVOLONE CHEESE)

Provoleta (Grilled Provolone Cheese) image

In Argentina, a thick slice of provoleta, a provolone-type cheese, is cooked over coals until browned and bubbling, then served as a mouthwatering appetizer with bread. It's a bit like fondue or queso fundido but not quite as molten and melty. Typically, a large meal, or asado, of grilled sweetbreads, sausages and various cuts of beef follows, but provoleta makes a great snack with drinks, regardless of what you serve afterward. For ease of preparation, provoleta can be cooked in a cast-iron pan, under the broiler or baked in a hot oven. If you want success at cooking provoleta the traditional way, directly on the grill, leave the cheese uncovered at room temperature for several hours or overnight to dry the exterior a bit. A dab of chimichurri salsa is usually served alongside.

Provided by David Tanis

Categories brunch, dinner, lunch, weekday, appetizer

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 12

Previous Next

Ingredients

1/2 cup finely chopped parsley
1 tablespoon finely chopped fresh oregano or 1 teaspoon dried
2 or 3 garlic cloves, minced
1/2 cup extra-virgin olive oil
Salt and pepper, to taste
Large pinch of crushed red pepper
1 tablespoon red wine vinegar
2 tablespoons cold water
8 ounces provolone cheese, sliced at least 1 inch thick
1 tablespoon roughly chopped fresh oregano or 1 teaspoon dried
1/2 teaspoon crushed red pepper
1 baguette, sliced in 1/2-inch rounds, toasted, if desired

Steps:

Make the chimichurri: In a small bowl, stir together the parsley, oregano, garlic, olive oil, salt and pepper, crushed red pepper, vinegar and water. Thin with a little more water, if necessary, to make a pourable sauce. Set aside to let flavors meld. Sauce may be prepared up to 1 hour in advance.
Set a small cast-iron pan over medium-high heat (or over hot coals). When pan is hot, put in the cheese. Sprinkle with half the oregano and crushed red pepper.
Cook for about 2 minutes, until the bottom begins to brown. Carefully flip the cheese with a spatula and cook for 2 to 3 minutes more, until the second side is browned and the cheese is beginning to ooze. Transfer cheese to a plate and sprinkle with remaining oregano and crushed red pepper. Serve immediately, accompanied with bread and chimichurri. (Alternatively, finish the cheese by putting it under the broiler or in a hot oven.)

Nutrition Facts : @context http, Calories 439, UnsaturatedFat 19 grams, Carbohydrate 29 grams, Fat 29 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 9 grams, Sodium 637 milligrams, Sugar 3 grams, TransFat 0 grams

*** Explore more Provoleta (Grilled Provolone Cheese) Recipes »

Comment
Leave a comment

Valerie Graddy

[email protected]

This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.

Erin W. (Erin webber)

[email protected]

I've never grilled cheese before, but this recipe made it so easy. I'm definitely going to try it again.

Pretty Myra

[email protected]

This grilled provolone cheese is the perfect comfort food. It's cheesy, gooey, and oh-so-satisfying.

Osagie Osagie

[email protected]

I love that this recipe uses common ingredients that I already have on hand. It's a great way to use up leftover cheese and bread.

Sagor Fokir

[email protected]

This recipe is a great base for experimentation. I've tried adding different toppings, like herbs, spices, and even fruit. It's always delicious.

Shavoy Pringle

[email protected]

I'm not sure what I did wrong, but my grilled provolone cheese turned out rubbery. I think I might have overcooked it.

Alirao Rao

[email protected]

This is a must-try recipe for anyone who loves cheese! The combination of the grilled provolone and the crispy bread is irresistible.

Clinchy Scriksus

[email protected]

I've made this recipe several times now and it's always a crowd-pleaser. The cheese is perfectly melted and the bread is crispy on the outside and soft on the inside.