Provoleta con Chimichurri

The story

Provoleta grew from Argentina’s large Italian immigrant community and the local habit of adapting European cheeses to the parrilla. The name is associated with an Argentine style of provolone made firm enough to withstand direct heat before softening dramatically. Its appeal is immediate: browned, chewy edges surround a bubbling centre that can be scooped onto bread. Oregano, chilli and chimichurri cut through the cheese’s salt and richness. Provoleta is a classic opening course at an asado, served while larger cuts of meat continue cooking. It turns the wait around the grill into part of the meal and is usually shared straight from a small iron pan.

Ingredients

• Main
• 200 gram provolonethick sliced
• 0.5 teaspoon dried oregano
• 0.25 teaspoon chilli flakes
• 1 tablespoon olive oil
• 1 tablespoon chimichurri
• as needed crusty breadto serve

Method

1. Prepare the cheese

   Cut the provoleta into a thick 2-3 cm slab and pat it dry. Dust lightly with dried oregano, chilli flakes if using, and a little oil.

   Look for: The surface should be dry and lightly seasoned. Tip: Use firm provolone-style cheese, not very soft mozzarella. Avoid: Wet cheese sticks and tears before it forms a crust.

2. Heat the pan or grill

   Heat a cast-iron pan, chapa or grill over medium-high heat until very hot, around 220°C surface heat.

   Look for: A drop of oil should shimmer immediately. Tip: A small cast-iron pan helps hold the cheese together. Avoid: Starting in a cool pan makes the cheese melt before it crusts.

3. Sear until crusted

   Cook the cheese without moving it until the underside browns, then turn carefully or finish under a hot grill until bubbling.

   Look for: The top should bubble and the edge should be crisp and browned. Tip: If it spreads, push the edges back with a spatula while it crusts. Avoid: Do not keep flipping; it will collapse.

4. Dress with chimichurri

   Spoon chimichurri over the hot cheese just before serving, so the herbs stay bright.

   Look for: Oil should sizzle lightly on the hot cheese. Tip: Add chimichurri after searing for a fresher parrilla flavour. Avoid: Do not cook the chimichurri for long; parsley turns dull.

5. Serve immediately

   Serve straight away with crusty bread while the centre is molten and the outside is chewy-crisp.

   Look for: The centre should pull softly when cut. Tip: Put the pan directly on a board for the classic sharing style. Avoid: Waiting too long makes the cheese rubbery.

Nutrition

per serving

Estimated from recipe type and ingredient list; review before publishing formal nutritional claims.