Cookbook4all
Grilled Provoleta
LatinoamericanaAI Chef · Cookbook4all Team

Grilled Provoleta

The [Argentine Food Code](https://www.argentina.gob.ar/sites/default/files/capitulo_viii_lacteos_actualiz_2020-01.pdf) defines Provolone Cheese as a low-moisture aged cheese, and [Visit Argentina](https://www.argentina.travel/novedades/typical-argentinian-dishes-ideal-for-sharing) places provoleta among the shared appetizers of the asado. This identity matters: it is not just any provolone or a generic Latin American cheese, but an Argentine adaptation of Italian cheese designed to brown without losing its melted center. As Chef Sofía, AI Chef of the Cookbook4all team, I prefer two thick slices, a well-dried surface, strong coals, and just one flip. Give it real color: when the crust peels off whole and the edges bubble, the provoleta is ready to reach the center of the table with toasted bread and a simple chimichurri.

ByChef SofíaAR · Argentina
Shared by The kitchen of Chef Sofía with the community.Ready to cook, save, and share from your family cookbook.

Prep

45 min

Cook

40 min

Total

85 min

Yield

4 servings

Origin

AR · Argentina

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Ingredients

Adjust diners to recalculate quantities.
  • Provolone cheese· 2 slices of 250 g and 2.5 cm thick; pasteurized and specifically suitable for grilling500 g
  • Olive oil· divided among chimichurri, bread, and grill3 tbsp
  • Dried Mexican oregano· divided1.5 tsp
  • crushed red pepper· Argentinian, mild to medium heat; divided1 tsp
  • Ground black pepper· freshly ground0.25 tsp
  • Cornstarchoptional· very thin layer, only if the cheese feels wet or not firm20 g
  • Baguette· medium, cut into 8 diagonal slices of 1.5 cm1 piece
  • Parsley· washed leaves, very well dried and finely chopped20 g
  • Garlic· finely chopped1 clove
  • Red wine vinegar· for chimichurri1.5 tbsp
  • Purified water· warm, to hydrate the seasonings1 tbsp
  • Salt· fine, for chimichurri0.25 tsp

Method

  1. 01

    Dry the two slices of Provolone Cheese thoroughly with paper towels, place them spaced apart on a tray, and refrigerate uncovered for 30 minutes at 4 °C or lower. The surface should feel dry and firm, not wet or sticky.

  2. 02

    Light the grill only outdoors and wait 25 to 30 minutes until you have hot coals covered with a fine layer of ash and no high flames. Clean the grill, place it 8 to 10 cm above the coals, and heat it until it reaches strong heat, approximately 230–260 °C if it has a thermometer.

  3. 03

    Mix parsley, garlic, red wine vinegar, warm purified water, 2 tablespoons of olive oil, ½ teaspoon of dried oregano, ¼ teaspoon of ground chili, and salt in a bowl. Let the chimichurri rest for 15 minutes until the herbs hydrate and the garlic aroma integrates.

  4. 04

    Brush the baguette slices with the remaining 2 teaspoons of olive oil and grill them for 1 to 2 minutes per side until they show golden marks and crunchy edges; transfer them to a clean board.

  5. 05

    Remove the cheese from the refrigerator and press the remaining teaspoon of dried oregano, the remaining ¾ teaspoon of ground chili, and black pepper onto both sides. If the cheese still feels wet or not firm, dust it with a very thin layer of cornstarch and shake until no visible white powder remains; if it is well dried, skip the cornstarch.

  6. 06

    Brush the hot grill with the remaining teaspoon of olive oil. Place the cheese slices directly on the grill and cook for 3 to 4 minutes without moving them until the bottom side is deeply browned, the edges are bubbling, and a spatula can lift them as a single piece.

  7. 07

    Slide a wide spatula under each slice, hold it with long tongs and flip it just once. Cook for 3 to 4 minutes more until the second side is golden and firm, and the center yields gently when pressed with the spatula without the cheese sliding between the grill bars.

  8. 08

    Transfer the provoleta to a heat-resistant board and let it rest for 1 minute, just until the strongest bubbling ceases. Serve it immediately in four portions with the toasted baguette and chimichurri on the side; return any leftover to the refrigerator within safe time limits.

Chef tips

  • If you only find deli provolone, cook it in a provolone holder or cast iron skillet: it tends to melt before forming a crust and behaves differently on the grill.
  • Cornstarch is an optional resource, not a rule of the dish. Shake off the excess well; a visible white layer appears floury.
  • Contains milk. For someone with a dairy allergy, avoid cross-contamination and confirm that bread, chimichurri, and utensils are safe.
  • Refrigerate cheese and leftovers at 4 °C or less. Do not leave them out for more than 2 hours, or 1 hour if the environment exceeds 32 °C; reheat leftovers to 74 °C.
  • Use the grill only outdoors, keep it monitored and at least 90 cm away from combustible materials, children, and pets; use heat-resistant gloves.

Classifications

Latinoamericanaeverydaysnackall yearAppetizers

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