Provoleta

Provoleta (Grilled Provolone)

The classic opening act of an Argentine asado: a thick disc of provolone grilled until the edges crust and the centre turns molten, then finished with oregano and chilli. Served with bread for scooping.

Prep

5 min

Cook

12 min

Total

17 min

Serves

4 as a starter

Difficulty

Easy

Recipe ingredients

• •400 g (14 oz) provolone cheese, in a thick disc (about 2 cm / ¾ in thick), Use a firm, semi-hard provolone (provoleta or provolone para asar if available) — not sliced sandwich provolone, which will simply run off the grill. A 2 cm-thick round or square slab works best.
• •15 ml (1 tbsp) extra-virgin olive oil
• •1 g dried oregano, preferably Argentine or Mediterranean oregano
• •0.5 g (¼ tsp) dried chilli flakes (ají molido), pimentón or pul biber also work
• •200 g (7 oz) crusty country bread, for serving

Steps

1. 1 Prepare a medium-high grill (about 200–230 °C / 400–450 °F) — coals or gas. The cheese should sizzle on contact but not burn in under a minute; if flames flare, move it to a cooler zone.
2. 2 Pat the provolone dry with paper towel. Brush the top surface with the olive oil and place the cheese directly on the grill grates, oiled side up.
3. 3 Close the lid (or cover loosely with foil) and cook for 8–10 minutes. Resist the urge to move it — the cheese needs an undisturbed crust to form. You are aiming for: a deep golden-brown to lightly charred top crust, bubbling edges, and a centre that yields to a spoon but is not fully liquid. Internal temperature should reach roughly 55–60 °C / 130–140 °F.
4. 4 Using a wide metal spatula and an offset second spatula (or a second person), carefully slide the provolone onto a wooden board or warm plate. It will be extremely soft — handle as one piece.
5. 5 Immediately sprinkle the top with the oregano and chilli flakes so they stick to the hot oiled surface. Finish with a light drizzle of olive oil if you like.
6. 6 Bring to the table at once. Diners tear off pieces of bread and scoop from the edges inward while the cheese is still molten. It solidifies within a few minutes, so eat promptly.