📝 About This Recipe
A cornerstone of the traditional Argentine asado, Provoleta is a masterclass in texture—featuring a golden, crackling crust that gives way to a molten, gooey center. This dish elevates aged provolone cheese by searing it over high heat until it achieves a smoky, caramelized exterior infused with fragrant dried herbs. It is the ultimate communal appetizer, meant to be shared straight from the cast iron skillet with plenty of crusty bread and a vibrant splash of acidity.
🥗 Ingredients
The Cheese
- 1 wheel Provolone Cheese (approx. 8-10 oz, 1-inch thick, aged and firm)
- 2 tablespoons All-purpose flour (for dredging)
- 1 teaspoon Dried Oregano (Argentine variety preferred)
- 1/2 teaspoon Crushed Red Pepper Flakes (known as ají molido in Argentina)
- 1 tablespoon Extra Virgin Olive Oil (to coat the pan)
Fresh Chimichurri Sauce
- 1 cup Fresh Flat-leaf Parsley (finely chopped)
- 3 cloves Garlic (minced)
- 2 tablespoons Red Wine Vinegar
- 1/2 cup Extra Virgin Olive Oil (high quality)
- 1/2 teaspoon Kosher Salt (to taste)
- 1/4 teaspoon Black Pepper (freshly ground)
Accompaniments
- 1 loaf French Baguette (sliced diagonally)
- 1/2 cup Cherry Tomatoes (halved for garnish)
- 1 sprig Fresh Rosemary (for aromatics)
👨🍳 Instructions
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1
Remove the provolone wheel from the refrigerator and place it on a plate. Let it sit uncovered at room temperature for at least 30 minutes; this helps form a 'skin' which ensures a better crust.
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2
Prepare the chimichurri by combining the chopped parsley, minced garlic, red wine vinegar, 1/2 cup olive oil, salt, pepper, and a pinch of red pepper flakes in a small bowl. Whisk well and set aside to let the flavors marry.
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3
Preheat your grill to medium-high heat (about 400°F/200°C). If using a charcoal grill, pile the hot coals to one side for direct heat.
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4
Place a small (6-8 inch) cast-iron skillet directly on the grill grates to preheat for 5-8 minutes until it is smoking hot.
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5
Lightly dredge both flat sides of the provolone wheel in all-purpose flour, tapping off any excess. This is the secret to a non-stick, crispy exterior.
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6
Season the top of the cheese with half of the dried oregano and half of the crushed red pepper flakes.
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7
Carefully add 1 tablespoon of olive oil to the hot cast-iron skillet, swirling to coat the bottom.
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8
Place the cheese wheel into the skillet, seasoned side down. It should sizzle immediately. Press down lightly with a spatula.
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9
While the first side cooks, season the now-upward-facing side with the remaining oregano and red pepper flakes.
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10
Grill for about 2-3 minutes without moving the cheese. Use a thin metal spatula to check the bottom; it should be deep golden brown and crispy.
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11
Carefully flip the cheese wheel. If it feels too soft, give it another 30 seconds. Once flipped, cook the second side for another 2-3 minutes.
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12
During the last 2 minutes of cooking, place the baguette slices directly on the grill grates to toast until charred and crisp.
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13
Remove the skillet from the grill once the cheese is bubbling at the edges and soft in the middle, but still holding its shape.
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14
Top the molten cheese with the halved cherry tomatoes and a generous spoonful of the fresh chimichurri.
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15
Serve immediately while piping hot, straight from the skillet, using the toasted bread to scoop up the melted cheese.
💡 Chef's Tips
Always use a firm, aged Provolone; younger, soft provolone will melt into a puddle before a crust can form. Drying the cheese surface is crucial—if the cheese is sweaty or damp, it will steam rather than sear. If you don't have a cast-iron skillet, you can cook it directly on a very clean, well-oiled grill grate, but you must be very quick with the spatula. Don't skip the flour dredge; it acts as a barrier that allows the proteins to brown before the fat completely separates. Adjust the heat of your chimichurri by adding more or less red pepper flakes according to your preference.
🍽️ Serving Suggestions
Pair with a robust Argentine Malbec to cut through the richness of the melted fat. Serve alongside grilled chorizo or morcilla (blood sausage) for a true asado experience. Add a side of pickled red onions to provide a sharp, bright contrast to the smoky cheese. Offer a bowl of green olives and roasted red peppers as additional toppings. A crisp, cold lager is a fantastic non-wine alternative that refreshes the palate between bites.