Three ingredients. That’s all it takes to get yourself into the oozing cheesy Argentinian nirvana that is Provoleta.
- 400 g provolone cheese cut 1 inch thick
- 1 tsp fresh oregano leaves
- 1/2 tsp chilli flakes
- Toasted or grilled sourdough bread
- Prep the Cheese:
- Place your 1-inch thick slab of provolone cheese on a clean kitchen bench.
- Press fresh oregano leaves evenly onto the top surface of the cheese.
- Evenly scatter chili flakes over the cheese, pressing down gently to ensure they adhere to the surface.
- Heat the Skillet:
- Position a 12-14 cm cast iron skillet on the stove and turn the flame to medium-high. Allow the skillet to heat up.
- Sear the Cheese:
- Carefully place the cheese in the skillet with the unseasoned side facing down.
- Cook the cheese for about 2-3 minutes, or until the bottom turns a beautiful golden brown.
- Flip and Melt:
- Using a spatula, gently flip the cheese to sear the seasoned side.
- Allow the cheese to cook until it becomes soft, melty, and fills the contours of the skillet.
- Garnishing and Serving:
- For an added burst of flavor, sprinkle some additional oregano leaves and chili flakes over the melted cheese.
- Serve hot, straight from the skillet. Use toasted sourdough bread slices to dunk into the molten cheese and enjoy!
- Cheese Selection: Provolone is the traditional choice for Provoleta, but ensure you choose a version that’s good for melting. There are many types of provolone, and some are aged longer, making them drier and less suitable for this dish.
- Skillet Size: Using a smaller skillet (as specified) ensures that the cheese melts but stays somewhat contained rather than spreading out thinly and potentially burning.
- Herbs and Spices: Feel free to adjust the amount of oregano and chili flakes based on personal preferences. You could also experiment with other herbs or spices for a different flavor profile.
- Serving Suggestions: Provoleta is best enjoyed hot, right off the skillet. If it cools down, it will solidify and not provide the same gooey texture. It’s often served as a starter in Argentina, especially before a big barbecue (asado).
- Bread Choices: While sourdough is mentioned, other crusty breads can also work well. Just ensure the bread can hold up to the melted cheese without getting soggy.
- Wine Pairing: If you’re looking to pair this dish with a drink, a crisp white wine or a light red wine can complement the rich, gooey cheese nicely.
- Prep Time: 5 min
- Cook Time: 7 min
- Category: Appetizer
- Method: Grilling
- Cuisine: Argentinian
- Serving Size: 100g
- Calories: 320
- Sugar: 0.5g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 25g
- Cholesterol: 80mg
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