Food and Drink

Provoleta – Argentinean Grilled Cheese

13 May 2014

Cheese and Latin America don't often go hand in hand, but in Argentina – with its strong influences from and emotional ties to Europe – grilled provolone cheese is a popular precursor to that most treasured national dish, asado (barbecued meat). This delicious spicy, smoky, chewy melted cheese treat is indeed a perfect starter to whet your appetite for a meat feast, but we also love it as an easy and oh-so-satisfying snack on a wintry day. Why not give it a try yourself?

Note: you might like to accompany your grilled cheese with a traditional chimichurri sauce – the recipe can be found on our asado page.

Prep: 10 minutes
Cook:10 minutes
Total time: 20 minutes
Recipe serves: 6-8

Ingredients

Large round slice of provolone cheese, ideally around 2cm high
Generous drizzle of good quality olive oil
1 tomato
Sprinkle of chilli flakes
Generous sprinkle of oregano
Salt and pepper to taste

Instructions

Preheat your grill to the maximum temperature. Meanwhile, season the cheese on both sides with the chilli flakes, oregano and pepper. Slice and salt the tomatoes.
Place the cheese in a small ramekin and top it with the tomato slices, then drizzle the olive oil on top (alternatively you can wrap it in baking foil).
Grill the cheese for around ten minutes. Serve hot with toasted bread.

Papagaio

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