Provoleta (Grilled Provolone)

This couldn’t-be-easier appetizer of grilled provolone with crushed red pepper and herbs is a classic Argentine way to start any grill fest. Purists traditionally use oregano, but this version enhances the flavor with aromatic Italian seasoning. Provoleta (Grilled Provolone) is one of the most popular appetizers served before an Argentine asado.

Provoleta (Grilled Provolone) is a staple of Argentine barbecue culture, often enjoyed while guests gather around the grill waiting for the main course. If you would like to experience authentic Argentine traditions, food, and outdoor adventures, explore our Argentina hunting packages.

Ingredients for Provoleta (Grilled Provolone)

• 1 round wheel of provolone cheese, about 1 inch thick
• 2 tablespoons olive oil
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon dried Italian seasoning

How to Make Provoleta (Grilled Provolone)

1. Heat the grill until it is fairly hot and thoroughly clean the grill grates. Coat both sides of the provolone wheel generously with olive oil.
2. Sprinkle the crushed red pepper flakes and Italian seasoning evenly over both sides of the cheese. The coating may seem thick, but some seasoning will naturally remain on the grill during cooking.
3. Before placing the cheese on the grill, make sure your guests are ready to eat. Provoleta (Grilled Provolone) is best enjoyed immediately after cooking, while the cheese is still bubbling and soft.
4. Place the provolone directly on the hot grill. Cook for approximately 1 minute, or until the cheese begins to melt.
5. Using a metal spatula, carefully flip the cheese. Do not worry if some cheese sticks to the grill grates, as this is normal during preparation.
6. Cook for another minute until the cheese becomes golden and bubbly.
7. Carefully remove the provoleta from the grill and transfer it to a serving plate. Serve immediately while hot and melted.

Why Provoleta (Grilled Provolone) Is an Argentine Favorite

Provoleta (Grilled Provolone) has become one of the most iconic appetizers in Argentina. Its crispy exterior, gooey center, and smoky grilled flavor make it the perfect starter for any asado. The combination of melted provolone, olive oil, herbs, and spices creates a simple yet unforgettable dish.

Many Argentine grill masters serve provoleta alongside chimichurri, grilled bread, or cured meats while waiting for the main cuts of beef to finish cooking. It is a must-have recipe for anyone interested in authentic Argentine cuisine.

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(Source: thelatinkitchen.com)