Grilled provolone cheese

Name: Grilled provolone cheese (Provoleta)
Cuisine: Argentine
Ingredients: sea salt and ground black pepper; sea salt and ground black pepper; slices of bread and chimichurri sauce, to serve; slices of bread and chimichurri sauce, to serve; 30–45 ml/3–4 tbsp olive oil; 4 provolone cheese slices, each about 5cm/2in thick; 1.5 ml/¼ tsp dried chilli flakes; 5 ml/1 tsp dried oregano

Provoleta

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food and Cooking of Argentina

By Cesar Bartolini

Published 2014

About

This warm cheese dish is served as a pre-meat course at most asados. Provoleta is a semi-hard cheese made in Argentina from full-fat cow’s milk and shaped into a cylinder. It has a slightly ‘sharp’ flavour and is excellent for grilling as it becomes soft in the centre, yet still holds its shape.

Ingredients

4 provolone cheese slices, each about 5cm/2in thick
30–45 ml/3–4 tbsp olive oil

Americas
Argentina
Starter
Vegetarian

Method

Place the cheese on a board and lightly brush one side with the oil. Sprinkle evenly with half the oregano and chilli flakes. Turn over the slices and brush the other side with oil and the remaining oregano and chilli flakes.
Brush a ridged g