Provoleta - Cheese Course

by Max Shrem, Posted Feb 3rd 2009 @ 11:00AM

The distinctive smell of barbecued provolone topped with chili and oregano will forever remind me of a barbecue I went to in Buenos Aires. Before being served a series of different meats in a typical Argentinian asado, grilled provolone is often eaten with a savory chimichurri sauce that's made with parsley, cilantro, garlic, salt, pepper, onion, and paprika with olive oil, lemon juice and vinegar.

In supermarkets thoughout Buenos Aires, you can find frozen provoleta that you can simply heat up in the oven or microwave. Sometimes you can even find it stuffed with ham, bacon, red peppers, and tomatoes. This incredibly rich and crispy treat makes me think of the salty Greek appetizer Saganaki - fried Greek cheese. I'm wondering if one can find these frozen provoletas in supermarkets in the United States. Although it's easy to make, the frozen ones I purchased in Argentina were absolutely delicious!

Below are a couple of Provoleta recipes:

While both recipes seem identical, the first one also offers an excellent recipe for chimichurri sauce. When entertaining, I highly suggest you make this dish as an appetizer. It's sure to be a crowd pleaser.

Filed Under: Cheese Course
Tags: appetizers, asado, asados, barbecuing, buenos aires, BuenosAires, cheese, cheese course, CheeseCourse, grill, grilled cheese, GrilledCheese, hors doeuvres, melted cheese, MeltedCheese, provolone, south america

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Reader comments (Page 1 of 1)

2-03-2009 @12:08PM Julie said... Barbequed provolone....that looks and sounds heavenly, I must try some.
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2-19-2009 @11:58PM Brittany (He Cooks She Cooks) said... Provoletta is absolutely one of my favorite things when I go to Buenos Aires. Grilled provolone, grass-fed beef hot off the parrilla, chimmichurri, a salad and some form of potatoes as a side... What's not to love about Argentina?

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