Provoleta
A sizzling Argentine cheese appetizer of thick-cut provolone grilled until golden and melted, finished with chimichurri. Simple, smoky, and utterly irresistible.
- Total time
- 15 min
- Servings
- 4
- Calories
- 520
- Protein
- 24g
Ingredients
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Open the appInstructions
Step 1
Make chimichurri: Finely chop parsley, oregano, and garlic. Combine in a bowl with vinegar, olive oil, red pepper flakes, salt, and pepper. Mix well and let sit 10 minutes.
Step 2
Cut provolone into a 0.5-inch thick block or slab (about 3x4 inches). Pat dry with paper towels.
Step 3
Heat a cast iron skillet or grill pan over high heat until smoking hot.
Step 4
Place provolone block directly on the hot skillet. Cook without moving for 2-3 minutes until the bottom is golden and charred.
Step 5
Flip carefully and cook the other side for 2-3 minutes until melted and charred.
Step 6
Transfer to a serving plate immediately. Generously spoon chimichurri over the hot cheese and serve right away with crusty bread.
Tools you’ll need
- 12-inch cast iron skillet or grill pan
- chef's knife
- cutting board
- mixing bowl
- paper towels
- serving plate
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