Provoleta
Provoleta, from above
VegBuenos Aires

Provoleta

A thick round of provolone grilled until crusty outside and molten inside, topped with oregano and chilli.

15 minTime
29 gProtein each
mildSpice
Cheese on the grill1 chapter · 1 min read

Make it your way

Grandma's wayArgentine grilled provolone.
The original
476kcalsame
29 gproteinsame
1 gfibresame
15minutessame

Provoleta.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Provolone2 thick slices, 2 cm
Dried oregano1 tsp
Dried red chillia pinch of flakes
Olive oil2 tsp
Baguette (french bread roll)sliced, to serve

Method

3 steps
  1. 1Chill the provolone well, then dust with oregano.
  2. 2Cook in a very hot cast iron pan or on a grill for 2 to 3 minutes until a crust forms, then flip.
  3. 3Top with chilli flakes and olive oil and serve at once with bread.
Serve it like this

Serve straight in the hot pan with bread slices and chimichurri alongside.

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Make it a meal

What goes with Provoleta: a bread or rice, a side, something to drink and something sweet.

With a main Bife con chimichurri30 min
On the side Coconut chutney10 min
On the side Bagara baingan50 min
A little snack Choripán25 min
To drink Masala chai10 min
To drink South Indian filter coffee20 min
Something sweet Dulce de leche150 min
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