Name: Provoleta (Argentine Grilled Provolone Dip)
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4
Ingredients: For the Provoleta; Olive oil, as needed to lightly coat the bottom of the cast iron skillet; One 8-ounce slice (between 1-inch and 1 ½-inch thick) unsmoked provolone cheese; 1 teaspoon dried oregano; ½ teaspoon crushed red pepper flakes; Thick slices of toasted country bread; Chimichurri sauce for dipping

Appetizers

Provoleta (Argentine Grilled Provolone Dip)

Author: Mary DiSomma

Argentina, with its sweeping landscapes and vibrant culture, holds a special place in my heart. For those of you who haven’t heard about my high school days, I spent some time studying abroad there. When nostalgia strikes, I take the time to cook traditional Argentine recipes that embody the flavors of the country.

Provoleta (Argentine Grilled Provolone Dip)

Start dinner off right with the taste of Argentina! This savory provoleta recipe is a traditional appetizer everyone at the table will love. Dig in!

Yield: 4
Prep Time: 15 minutes 15 min
Cook Time: 12 minutes 12 min
Total Time: 27 minutes 27 min

Ingredients

For the Provoleta

Olive oil, as needed to lightly coat the bottom of the cast iron skillet
One 8-ounce slice (between 1-inch and 1 ½-inch thick) unsmoked provolone cheese
1 teaspoon dried oregano
½ teaspoon crushed red pepper flakes

For the Accompaniments

Thick slices of toasted country bread
Chimichurri sauce for dipping

Instructions

Preheat your oven or outdoor grill to 400 °F. Pour just enough olive oil to coat the bottom of a 4-inch cast iron skillet. Place the cast iron skillet in the preheated oven or on your outdoor grill. If you don’t have a cast iron skillet, you can prepare the Provoleta in a small, oven-safe dish, but you won’t be able to make it on an outdoor grill (you’ll have to use the oven instead).
Oven method: When the pan is hot, carefully put in the cheese. Sprinkle with the oregano and crushed red pepper. Cover the pan loosely with foil. Just a piece placed loosely on top is fine. Bake on the top rack for about 8 to 10 minutes. Remove the foil. The cheese should be melting and beginning to ooze. Turn on the broiler and broil for 1 to 2 minutes or until the top begins to brown and the cheese is melted and bubbling.
Grill method: Place the cheese in the hot cast iron pan. Sprinkle half of the oregano and red pepper flakes. Cover the grill and let cook for 1 to 2 minutes. Now you need to “flip” the cheese so make sure it is not too melted. I always check it after 1 minute. Using a metal spatula, carefully flip the cheese over, then top with the remaining oregano and red pepper flakes. Close the grill lid and cook for another 2 to 3 minutes, or until the cheese begins to ooze. NOTE: This method is a bit more daunting since you have to flip the cheese so you may want to try this recipe in the oven first!
To serve: Carefully transfer the cast iron skillet to a serving platter. You will be serving the cheese directly in the skillet. Place the toasted bread slices around the skillet and serve with chimichurri dipping sauce.

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Ingredient Tips

Since real provoleta cheese is not available in the United States, my recipe calls for provolone. Provolone cheese is renowned for its semi-hard texture and distinctive flavor, which intensifies with aging. Varieties of provolone range from mild and creamy to sharp and robust, and many are smoked for a whole extra dimension of flavor. For provoleta, you will want to purchase your cheese directly from your neighborhood deli or the deli counter at your local grocery store because you need thick slices. The cheese needs to be cut from a log—ask for slices about 1½ inches thick.

Preparation + Preservation Tips

Whenever I prepare this dish, I always double the recipe and make two versions for my family: a spicy version and a mild version. Adjust the level of spice by adding more or less red pepper flakes to each dish! You can also add some red pepper flakes on the side for people to add more heat if they’d like. It is traditional for provoleta to be served alongside chimichurri, salsa, extra oregano, and chili pepper… so everyone can have theirs just the way they like it!

Extra Tips

Mary’s DiSomma’s Blueberry Dutch Baby Pancake→

Au Gratin Potato Casserole→

Mary’s Cast-Iron Irish Soda Bread→

Cast Iron Skillet Chocolate Chip Cookie with Sea Salt Caramel→