Provoleta
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
Allergen information: may contain gluten, milk, and sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
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
- 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
Provoleta is best enjoyed fresh; leftovers can be stored in an airtight container in the refrigerator.
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.
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