Provoleta Argentina Food

PROVOLETA (GRILLED PROVOLONE CHEESE)

Provoleta (Grilled Provolone Cheese) image

In Argentina, a thick slice of provoleta, a provolone-type cheese, is cooked over coals until browned and bubbling, then served as a mouthwatering appetizer with bread. It's a bit like fondue or queso fundido but not quite as molten and melty. Typically, a large meal, or asado, of grilled sweetbreads, sausages and various cuts of beef follows, but provoleta makes a great snack with drinks, regardless of what you serve afterward. For ease of preparation, provoleta can be cooked in a cast-iron pan, under the broiler or baked in a hot oven. If you want success at cooking provoleta the traditional way, directly on the grill, leave the cheese uncovered at room temperature for several hours or overnight to dry the exterior a bit. A dab of chimichurri salsa is usually served alongside.

Provided by David Tanis

Categories brunch, dinner, lunch, weekday, appetizer

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

1/2 cup finely chopped parsley
1 tablespoon finely chopped fresh oregano or 1 teaspoon dried
2 or 3 garlic cloves, minced
1/2 cup extra-virgin olive oil
Salt and pepper, to taste
Large pinch of crushed red pepper
1 tablespoon red wine vinegar
2 tablespoons cold water
8 ounces provolone cheese, sliced at least 1 inch thick
1 tablespoon roughly chopped fresh oregano or 1 teaspoon dried
1/2 teaspoon crushed red pepper
1 baguette, sliced in 1/2-inch rounds, toasted, if desired

Steps:

Make the chimichurri: In a small bowl, stir together the parsley, oregano, garlic, olive oil, salt and pepper, crushed red pepper, vinegar and water. Thin with a little more water, if necessary, to make a pourable sauce. Set aside to let flavors meld. Sauce may be prepared up to 1 hour in advance.
Set a small cast-iron pan over medium-high heat (or over hot coals). When pan is hot, put in the cheese. Sprinkle with half the oregano and crushed red pepper.
Cook for about 2 minutes, until the bottom begins to brown. Carefully flip the cheese with a spatula and cook for 2 to 3 minutes more, until the second side is browned and the cheese is beginning to ooze. Transfer cheese to a plate and sprinkle with remaining oregano and crushed red pepper. Serve immediately, accompanied with bread and chimichurri. (Alternatively, finish the cheese by putting it under the broiler or in a hot oven.)

Nutrition Facts : @context http, Calories 439, UnsaturatedFat 19 grams, Carbohydrate 29 grams, Fat 29 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 9 grams, Sodium 637 milligrams, Sugar 3 grams, TransFat 0 grams

PROVOLETA (ARGENTINA)

Provoleta (Argentina) image

This recipe is from week 12 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and Argentina is my 12th stop. Provoleta is an appetizer made from grilled provolone cheese; this version comes from Rebecca Caro at "From Argentina with Love"

Provided by GiddyUpGo

Categories Spreads

Time 11m

Yield 4-6 serving(s)

Number Of Ingredients 3

Ingredients

1 inch thick slice provolone cheese
chopped fresh oregano, to taste
1/2-1 teaspoon crushed red pepper flakes

Steps:

Heat a cast-iron skillet over very high heat (I used non-stick and it worked just fine) and put the cheese in it.
Sprinkle with half the oregano and red pepper flakes and cook until the cheese begins to melt and you can see some brown around the bottom edges.
Carefully flip the cheese, making sure you get all the crispy brown bits. Sprinkle with the remaining oregano and red pepper and continue to grill until you see those brown edges again.
Remove from the pan and serve immediately with a crusty bread.

PROVOLETA

Provoleta image

Provided by Food Network

Categories appetizer

Time 29m

Yield 2 servings

Number Of Ingredients 5

Ingredients

1 (1/2 pound) round slice provolone
2 tablespoons olive oil
2 teaspoons dried oregano
1 teaspoon crushed red pepper
Sliced bread rounds, as an accompaniment

Steps:

Heat a grill to 400 degrees F.
Drizzle the cheese with a touch of oil. Place the cheese on the grill for 45 seconds. Flip the cheese and grill for another 45 seconds. Place cheese in a small round baking dish. Sprinkle with oregano and crushed red pepper.
Serve immediately. Use small knives to spread cheese mixture on bread slices.

PROVOLETA

Provoleta image

A grilled provolone cheese appetizer, served with crusty bread in Argentina and Uruguay before an entree of grilled meat.

Provided by realbirdlady

Categories Cheese

Time 2h6m

Yield 4-6 serving(s)

Number Of Ingredients 4

Ingredients

1 lb provolone cheese, in one unsliced log
2 teaspoons olive oil
1 tablespoon oregano, fresh, chopped
2 teaspoons red chili pepper flakes (aji molido)

Steps:

Slice the cheese in 1/2 inch thick rounds.
Mix together the oil, oregano, and aji to form a paste.
Spread the paste over the cheese slices.
There is a certain amount of technique to successfully grilling cheese. An essential is that the grill must be very hot. To cook directly on the grill, first set the prepared cheese slices out at room temperature for a couple of hours. As the surface dries out, a hard film starts to form. This is what will keep you from ending up with a gooey puddle in the bottom of your grill. If you don't quite feel up to cooking the cheese directly on the grill, you can use a pie plate or aluminum foil.
Cook about three minutes on each side.
Serve hot.

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