How to make Provoleta

Why cooks start here

Provoleta is a thick round of provolone blistered on the parrilla until the bottom crusts and the top slumps. Oregano and chili go on at the end. It is the first plate of a serious asado.

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.