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Provoleta
Grilled Provolone
A classic Argentine starter, Provoleta is a thick slice of provolone cheese grilled until golden brown and bubbly, then seasoned with oregano and chili flakes. Perfect for sharing as an appetizer before a barbecue (asado).
๐ง ์ฌ๋ฃ
- 400 g Provolone cheese(Use a thick-cut, firm provolone cheese. If available, a provolone piccante (sharp provolone) will offer more flavor.)
- 1 tsp Dried oregano(Fresh oregano can be used if available, but dried offers a more concentrated flavor for this dish.)
- 1/2 tsp Red pepper flakes(Adjust to your spice preference. For a milder flavor, reduce or omit. For more heat, add more.)
- 2 tbsp Olive oil(For greasing the grill or pan, and optionally for drizzling over the finished cheese.)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare your heat source. If using a grill, preheat it to medium-high heat (around 200-230ยฐC / 400-450ยฐF). If using a cast-iron skillet or grill pan on the stovetop, heat it over medium-high heat.
โฑ๏ธ 5 minutes - 2
Lightly brush the grill grates or the cast-iron skillet with olive oil to prevent sticking. Place the thick slice of provolone cheese directly onto the hot grill or into the skillet.
โฑ๏ธ 1 minute - 3
Grill the cheese for approximately 4-5 minutes per side. You are looking for it to develop a beautiful golden-brown crust and become soft and gooey in the center. The edges should start to bubble and slightly char. Watch carefully to prevent burning.
โฑ๏ธ 8-10 minutes - 4
Once the cheese is melted and nicely browned on both sides, carefully remove it from the heat. Sprinkle generously with dried oregano and red pepper flakes. You can optionally drizzle a little more olive oil over the top.
โฑ๏ธ 1 minute - 5
Serve the Provoleta immediately, directly from the grill or skillet, while it is hot and molten. It's traditionally served with crusty bread for dipping into the melted cheese.
๐ก ์ ๋ฌธ๊ฐ ํ
- โProvoleta is best enjoyed immediately after cooking, as the cheese will firm up as it cools.
- โThe high heat creates a delicious crispy crust on the outside while keeping the inside wonderfully molten.
- โThis dish is a quintessential first course for an Argentine asado (barbecue), setting the stage for the grilled meats to come.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Serve with a side of fresh chimichurri sauce for a zesty, herbaceous counterpoint.
- Add thinly sliced fresh tomatoes on top after grilling, or serve alongside grilled bell peppers.