AppetizerSide Dish

Provoleta

Name: Provoleta
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: argentinian
Ingredients: 250 g provolone cheese sliced 1.5 cm thick; 1 tbsp olive oil; 0.5 tsp oregano dried; 0.25 tsp red pepper flakes (optional); 0.25 cup parsley finely chopped; 2 clove garlic minced; 2 tbsp red wine vinegar; 0.5 tsp oregano dried; 0.25 cup olive oil; 1 pinch salt; 1 pinch black pepper freshly ground; 1 pcs crusty bread for serving (optional)

Provoleta is a simple yet incredibly flavorful Argentinian appetizer featuring melted provolone cheese. It's typically cooked in a small cast iron skillet until gooey and slightly crispy, then topped with a vibrant chimichurri sauce. This dish is perfect for sharing and brings a taste of Argentina to any gathering.

An original recipe by Forkin

Total time: 25 min
Serves: 4
Difficulty: Easy
Per serving: 442 kcal

Vegetarian

Allergen information: may contain gluten, milk, and sulphites. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

250 gprovolone cheese, sliced 1.5 cm thick
1 tbspolive oil
0.5 tsporegano, dried
0.25 tspred pepper flakes(optional)
1 pcscrusty bread, for serving(optional)

chimichurri

0.25 cupparsley, finely chopped
2 clovegarlic, minced
2 tbspred wine vinegar
0.5 tsporegano, dried
0.25 cupolive oil
1 pinchsalt
1 pinchblack pepper, freshly ground

Equipment

small oven-safe skillet · grill-safe pan · oven · small bowl · cutting board · knife

The method

Step by step

1
Preheat your oven to 200°C (390°F) or prepare your grill for medium-high heat.
About 5 min
Cook’s note: A cast iron skillet is ideal for this dish as it retains heat well and creates a nice crust.
2
To make the chimichurri, combine parsley, garlic, red wine vinegar, oregano, olive oil, salt, and black pepper in a small bowl.
About 5 min
Cook’s note: Let the chimichurri sit for a few minutes to allow the flavors to meld.
3
Lightly brush a small oven-safe skillet or grill-safe pan with olive oil.
4
Place the provolone cheese slices in the prepared skillet, ensuring they fit snugly in a single layer.
5
Sprinkle the cheese with oregano and red pepper flakes, if using.
6
Bake in the preheated oven for 8-10 minutes, or grill for 5-7 minutes, until the cheese is bubbly, melted, and golden brown on the edges.
About 10 min
Cook’s note: Watch carefully to prevent burning; the goal is a golden, crispy crust and a gooey interior.
7
Carefully remove the skillet from the oven or grill.
Cook’s note: The skillet will be very hot.
8
Spoon the freshly made chimichurri over the melted provolone.
9
Serve immediately with crusty bread for dipping.

Per serving

Nutrition

49%Score

Calories: 442.4kcal
Protein: 18.4g
Carbs: 15.1g
Fat: 34.2g
Fibre: 1.1g
Sugar: 0.8g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Provoleta is best enjoyed fresh; leftovers can be stored in an airtight container in the refrigerator.

Reheating

Reheat gently in a pan on the stovetop or in the oven until warmed through, though the texture may not be as good as fresh.