I GUARANTEE You Have Never Tried THIS Grilled Argentinian Cheese Dish
It's hard to go wrong with a grilled, melty cheese dish.
Fondue, baked brie, even queso fondidio are all prime examples of melty, cheesy goodness. And now, it is time to add Provoleta to the arsenal. This cheese dish will take right to the streets of Buenos Aires and have the feel of a true-authentic Argentinian dish.
Argentinian food is typically grilled meat heavy, and that is NOT a bad thing! However this dish is often served with a bright chimichurri sauce and grilled bread. It is also served, usually, RIGHT BEFORE the feasts of meats; however this dish can be a meal all in itself!
What is Provoleta?
Provoleta serves two purposes. It is the name of the grilled cheese and the dish that you will serve (just wait for this recipe). In a traditional Argentinian setting, this provolone-style cheese is grilled over hot coals, sometimes right on the grates! It is grilled until it is melty and brown. Transferred to a dish, it is then served with a flavorful and herbaceous chimchurri sauce and grilled bread.
(Courtesy of: Serious Eats)
Is Provoleta The Same As Provolone?
Provoleta is a cheese that was invented in the 1940's and made for grilling purposes (which is why it works PERFECTLY on this blog). It is similar to most Italian provolone cheeses but has a different flavor and texture. Outside of South America, this cheese might be hard to find. This is why most recipes (this one included) suggest or replace it with regular provolone. However, in THIS recipe, I would recommend a sharp and aged provolone that will have a very earthy, nutty, salty flavor. You also want this cheese to be firm. Simply walk up the the deli counter and ask for a THICK slice of the aged provolone! Now without further ado, the recipe:
- 1 (8-ounce, about 1-inch-thick) piece sharp provolone cheese
- 1 clove garlic
- 1 small bunch fresh parsley
- 3 sprigs fresh oregano
- 1/4 cup olive oil, plus more for brushing
- 1 tablespoon red wine vinegar
- 1/4 teaspoon kosher salt
- 1/4 teaspoon red pepper flakes
Crusty or grilled bread, for serving
Heat half of a gas grill for direct, medium-high heat (about 400ºF), or heat a charcoal grill for two-zone cooking. Place a small cast iron skillet, oven-safe frying pan, or grill-safe baking dish that's about the same size as 1 (8-ounce) piece sharp provolone cheese on the grates of the unlit side of the grill while it is heating. Meanwhile, make the chimichurri.
Prepare the following, adding each to a mini or regular food processor fitted with the blade attachment as you complete it: Smash and peel 1 garlic clove. Pick the leaves from 1 small bunch fresh parsley until you have 1 packed cup. Pick the leaves from 3 fresh oregano sprigs until you have 1/4 packed cup.
Add 1/4 cup olive oil, 1 tablespoon red wine vinegar, 1/4 teaspoon kosher salt, and 1/4 teaspoon red pepper flakes to the food processor. Pulse, scraping down the sides of the bowl occasionally, until blended but still a little chunky, 25 to 30 pulses.
Lightly brush one side of the cheese with olive oil. Place, oil-side down, on the direct-heat side of the grill. Grill uncovered until the edges start to melt and soften, 30 seconds to 1 minute. Use a thin metal spatula to lift and flip the provolone over into the skillet, oil-side up.
Cover and grill, until the cheese is very soft and melty, 6 to 8 minutes more. Carefully transfer the skillet to a heat-proof plate or surface. Spoon some of the chimichurri over the provoleta and serve immediately with crusty bread and the remaining chimichurri.
Serve this with some traditional cuts of Argentinian steaks or cuts of meat that have also been grilled and have an AMAZING and FLAVORFUL feast!
Until next time, make sure you eat well, do well, and serve good food!
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