Provoleta

Name: Provoleta
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4
Cuisine: Argentine
Ingredients: 1 provoleta, about 2 cm thick (400 g / 14 oz); 1 tsp dried oregano; 1 tsp red pepper flakes; olive oil a drizzle

10 minutes prep 12 minutes cook Serves 4 vegetarian, gluten-free

Provoleta is the cherished opener to an Argentinian asado, setting the stage for the feast that follows. This dish hails from the parrillas of Argentina, where a thick round of provolone cheese is expertly grilled. As the cheese softens and the bottom forms a golden, crispy crust, it signals that the gathering is officially underway. The sizzling sound of the cheese on the grill is a promise of the flavors to come.

When you bite into Provoleta, expect a delightful contrast: the creamy, melty interior against the savory, crusted exterior. The finish of oregano and a sprinkle of chili flakes add an aromatic warmth and gentle heat. Traditionally, it is enjoyed with crusty bread placed at the center of the table, ready to scoop up every last bit of this irresistible cheese delight.

Ingredients

1provoleta, about 2 cm thick (400 g / 14 oz)
1 tspdried oregano
1 tspred pepper flakes
olive oila drizzle

Method

Begin by preparing your cooking surface. If using a grill, clean the grates thoroughly and oil them lightly with a drizzle of olive oil to prevent sticking. Alternatively, if using a cast-iron plate, place it on the stovetop and drizzle a small amount of olive oil, spreading it evenly with a paper towel. Heat the grill or cast-iron plate over high heat until it is very hot, almost smoking.
Take your provoleta, which should be about 2 cm thick, and lay it directly onto the hot surface. Do not move it once placed, as this will allow a deep, golden-brown crust to form on the bottom. The cheese will begin to release from the surface when it's ready to be flipped or finished.
If you prefer both sides to have a crust, carefully flip the provoleta using a spatula once the bottom is deeply browned and releases easily. If you prefer a softer top, place a lid over the cheese to trap heat and help the top melt without flipping.
Once the cheese is cooked to your liking, remove it from the heat. Immediately dust the top with 1 teaspoon of dried oregano and 1 teaspoon of red pepper flakes, allowing the residual heat to bloom the spices.
Finish by drizzling a little more olive oil over the top for added richness and sheen. Carefully transfer the molten provoleta to a serving plate, using a spatula to keep it intact.
Serve the provoleta immediately while it's still hot and gooey. Pair it with fresh bread to scoop up the melted cheese and enjoy as the first course of your asado.