Provoleta is an Argentine appetizer of provolone cheese browned outside and molten inside. A thoroughly heated cast-iron skillet creates the ideal crust.
Recipe details
- Prep time: 5 min
- Cook time: 10 min
- Total time: 15 min
- Yield: 4 servings
- Difficulty: Easy
- Estimated cost per serving: $1.60
Ingredients
- 1 8 oz (225 g) provolone round, about 1 inch thick
- 1 teaspoon olive oil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper
- Black pepper
- Toasted bread, for serving
Step-by-step instructions
- Pat the cheese dry and, if time allows, refrigerate uncovered for 20 minutes.
- Heat a small cast-iron skillet over medium-high for 3 minutes and brush with oil.
- Add the provolone and cook for 3 to 4 minutes, until a golden base forms.
- Carefully turn and cook for 2 to 3 minutes more.
- Top with oregano, red pepper and black pepper. Serve immediately in the skillet with toast.
Tips and variations
- Use a firm provolone round rather than thin sandwich slices.
- Do not move the cheese until a crust develops.
How to serve
Bring the skillet to the table on a heatproof trivet and serve with crusty bread. Roasted tomatoes or a leafy salad also pair well and balance the richness of the cheese.
Make-ahead instructions
Provoleta is best served immediately. Measure the seasonings and slice the bread ahead, but keep the cheese refrigerated until shortly before cooking. Thoroughly drying its surface encourages an even golden crust.
Storage and reheating
If needed, cool, cover, and refrigerate leftovers for up to 2 days. Reheat gently in a small skillet because microwaving may make the cheese rubbery. Do not leave cooked cheese at room temperature for more than two hours.
Nutrition per serving
Daily values are based on a 2,000-calorie diet.
Nutrition information is an estimate and varies by brands and portions used.
Leer esta receta en español: Provoleta Argentina a la Sartén
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