Authentic Argentinian Provoleta (Crispy and Melty)

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Making crispy Argentinian Provoleta at home might sound easy, but there are many tips that you need to follow to get the perfect result. You want it crispy on the outside and soft on the inside. There’s nothing like that crispy sound from the golden crust when you bite it. At the same time, you don’t want it to be rock hard. At the center, it should still have melted cheese. It’s a delicious appetizer for barbecues.

What is provoleta

Provoleta is a delicious Argentine dish that was invented by an Italian immigrant, Natalio Alba, in the 1940s. He gave provolone cheese a stringy structure, which enables it to form a crust on the outside. Crispy provoleta has become an “asado” or barbecue classic in Argentina. If made perfectly, a true Argentine provoleta should have a crispy crust while the center remains melted.  It’s really a cheese lovers’ dream! Whether you tried Argentinian Provoleta on your visit to Buenos Aires or it was part of a grilling session by an Argentinian, in this post, you will find everything you need to make it perfectly at home.

What’s the difference between provolone cheese and provoleta cheese

Provolone is an Italian cheese. Usually, melted provolone cheese melts into a pool, and a crust doesn’t form easily. It’s a mild cheese that is perfect for sandwiches because it melts easily. You can also include it in salads or as part of a cheeseboard. Italian provolone arrived in Argentina through Italian immigrants. Then, it was Natalio Alba who strung the cheese. This string texture makes the texture in Argentinian Provoleta tighter, allowing a crust to form on the exterior when grilling. This delicious cheese is used almost exclusively for grilling. This semi-hard cheese comes in the form of circular, thick slices, about 5-6 inches wide.

How to achieve a crispy Argentinian Provoleta

Whenever you’re making this traditional Argentine dish, we want to achieve a lovely golden brown crust on both sides of the cheese. Also, the center must remain melted. This sounds like a simple recipe, but without these tips, you can make Argentinian Provoleta into a melted pool of cheese or a hard rock. 

• Preheat the cast-iron skillet: You’re going to need a small cast iron skillet to make this recipe. You can also use a grill-safe clay pot. Preheat this skillet over high heat on the grill for at least 15 minutes. It’s this hot skillet that will help us get that lovely crust on the Argentinian Provoleta. It will bubble and caramelize as soon as the cheese slice hits its surface.
• Cooking time: If Provoleta is cooked for too long, the whole cheese will be crispy, and it won’t have melted cheese at the center. You want to cook it for 5 minutes per side and then remove it from the heat.
• Serve immediately: As soon as it’s ready, you want to remove it from the skillet and eat it immediately. As time passes, the cheese will get cold and gummy.

How to serve Argentinian Provoleta

Once you have the most perfect Argentinian Provoleta with a crispy exterior and a melted interior, it’s time to plate up. Traditional provoleta is usually cut up into triangles for sharing. Since it’s so crispy, it’s easy to do on a chopping board. Also, it’s usually served with oregano (fresh oregano or dried) and paprika. If you like spicy food, you can also experiment by sprinkling red pepper flakes on top. It’s also served with crusty bread such as baguette slices, baked in a hot oven with a drizzle of olive oil.