Provoleta
Provoleta is the perfect example of Argentine culinary philosophy: it turns a simple ingredient — provolone cheese, brought by Italian immigrants in the late 19th century — into a memorable gastronomic experience through the right technique and a little patience. The cheese, originally an Italian export product, quickly became part of popular Argentine cuisine thanks to the abundance of cattle herds and, by extension, the dairy industry. The name comes from combining provolone and parrilla (grill), reflecting its specific preparation method — grilled directly over fire, not baked in an oven. Today, provoleta is almost as much a fixture at an asado as the meat itself, serving as an appetizer that keeps guests occupied while the main cuts slowly cook on the grill.
Provolone cheese
A thick slice of semi-hard provolone, grilled directly on the fire.
Crispy crust
The outside caramelizes crisp while the inside stays melted.
Oregano and chili
Sprinkled with dried oregano and red pepper flakes.
Asado starter
Traditionally served as a starter before the main grill.
Ingredients 4 servings
- 4 thick slices of semi-hard provolone cheese (2cm)
- 2 tbsp olive oil
- 2 tsp dried oregano
- 1 tsp red pepper flakes
- 1 garlic clove
- Bread for serving
How to make it
- 1PREPARE THE PAN: Heat a small cast-iron skillet or a heatproof dish directly on the grill.
- 2PLACE THE CHEESE: Put the thick slice of provolone directly in the hot pan, no oil needed.
- 3SEASON: Sprinkle dried oregano, chili flakes and finely chopped garlic on top.
- 4GRILL ONE SIDE: Let the cheese cook for 3-4 minutes until the bottom turns crisp and golden.
- 5FLIP: Carefully flip using a spatula, being careful not to break it.
- 6GRILL THE OTHER SIDE: Grill the other side for another 2-3 minutes, until the cheese is fully melted but holds its shape.
- 7SERVE IMMEDIATELY: Serve straight from the pan while hot, with fresh bread to dip into the melted cheese.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
