Provoleta
Grilled provolone disk, crusty outside and molten within. · Argentina
Grilled provolone disk, crusty outside and molten within.
About Provoleta
A thick round of provolone is grilled until the outside crusts and the inside turns gooey, then dusted with oregano and chilli flakes. It opens the asado, scooped up with bread before the meat arrives.
🏛️ History & Culture
Provoleta is a quintessential Argentine appetizer born from the country's deep Italian immigrant influence, which brought provolone cheese-making traditions to the Río de la Plata region. The dish's exact origins are not precisely documented, but it is widely understood to have developed in Argentina as a way to showcase the cheese over the open flames of the traditional asado, the Argentine barbecue ritual.
While the basic preparation remains consistent across Argentina—a thick slice of provolone grilled until the interior melts and the exterior forms a crisp crust—variations exist in the seasoning, with oregano, chili flakes, and sometimes olive oil or aji molido being common additions. Provoleta holds a special cultural place as the opening act of the asado, a social gathering that is central to Argentine identity, where it is scooped up with crusty bread and enjoyed alongside the slower-cooking meats that follow.
🍳 How to make Provoleta
AI-assisted, not kitchen-testedProvoleta (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 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 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 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 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 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 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.
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Provoleta — frequently asked questions
What is Provoleta?
A thick round of provolone is grilled until the outside crusts and the inside turns gooey, then dusted with oregano and chilli flakes. It opens the asado, scooped up with bread before the meat arrives.
What is Provoleta made of?
Provoleta is made with provolone, oregano, chilli flakes and olive oil.
Where does Provoleta come from?
Provoleta comes from Argentina, and is especially associated with Nationwide. Provoleta is a quintessential Argentine appetizer born from the country's deep Italian immigrant influence, which brought provolone cheese-making traditions to the Río de la Plata region.
Where can I eat Provoleta?
An Argentine parrilla, as the first course off the grill.
How do you make Provoleta?
Making Provoleta at home takes about 5 minutes of prep and 12 minutes of cooking. The recipe on this page serves 4 as a starter and is rated easy. Full ingredient list and step-by-step method are in the recipe section above.
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- 🇦🇷 Medialunas · Argentina
- 🇦🇷 Milanesa Napolitana · Argentina
- 🇦🇷 Chimichurri · Argentina
- 🇦🇷 Chinchulines · Argentina
- 🇦🇷 Empanadas · Argentina
- 🇦🇷 Milanesa · Argentina
- 🇮🇱 Akkawi · Israel
- 🇫🇷 Tomme de Chèvre de Savoie · France
- 🇪🇸 Idiazabal · Spain
- 🇭🇷 Basa · Croatia
- 🇪🇸 Manchego · Spain
- 🇨🇴 Bandeja Paisa · Colombia
- 🇨🇱 Cordero al Palo · Chile
- 🇻🇪 Pabellón Criollo · Venezuela
- 🇧🇷 Pato no Tucupi · Brazil
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