Kitchen · Buenos Aires · Argentina

Provoleta with chimichurri

At a Buenos Aires asado, the meat takes hours, so something has to keep everyone around the grill from mutiny. That's the provoleta: a disc of provolone grilled until it bubbles, eaten while the cook insists the steak is "almost ready".

• OriginBuenos Aires · Argentina
• Time20 min (+ chimichurri resting)
• Servings4 (as a starter)

Ingredients

• Provoleta
• 1 disc of provolone, 1.5–2 cm thick (about 250 g)
• ½ tsp dried oregano
• ¼ tsp chilli flakes
• 1 tbsp olive oil
• Chimichurri
• 1 small bunch flat-leaf parsley (about 30 g), finely chopped
• 2 garlic cloves, minced
• 1 tsp dried oregano
• ½ tsp chilli flakes
• 60 ml red wine vinegar
• 120 ml neutral or olive oil
• ½ tsp salt

Steps

1. Make the chimichurri: mix everything in a jar and leave it for at least 30 minutes.
2. Chill the cheese for 20 minutes so it holds its shape on the heat.
3. Sprinkle oregano and chilli on both sides of the cheese.
4. Grill it over medium embers on a hot cast-iron provoletera or pan for 3–4 minutes, until a golden crust forms.
5. Flip it carefully, then grill for 2–3 minutes more, until the centre is soft but not runny.
6. Drizzle with olive oil, top with chimichurri and serve at once with bread.

Variations

Chimichurri recipes are fiercely personal: some use only dried herbs, some add red pepper or a splash of water, and some cooks add tomato and onion. Provoleta is also made in a pan on the stove.

Local tip: Don't move the cheese until the crust has formed, or it will stick and tear.

Allergens: milk (provolone); gluten (bread to serve).

Educational information about food and cooking, not medical or nutritional advice. Check the allergens on each recipe and on product labels, and adapt the recipes to your needs.