Provoleta

In Argentina, provoleta, or grilled provoleta cheese, is commonly served as an appetizer or as a side dish to grilled meats in asado, or Argentine barbecue. With their signature dish of provoleta, Argentineans offer grilled cheese a whole new meaning.

Provoleta, Argentina's version of provolone, is a result of the country's large Italian population. Chilli flakes and herbs like oregano are sprinkled on top of pungent, sharply sliced discs of the cheese, which are then grilled. On the outside, the nearly melted cheese is crisp and slightly caramelized, while the inside is gooey and smokey. Add a dab of olive oil or a spoonful of chimichurri to finish.

Because of its compact and strong texture, semi-hard provolone is ideal for grilling. It's cut about an inch thick for asado, seasoned with oregano and perhaps a small sprinkling of dried red chili flakes, then grilled until it just starts to melt in the center. Provoleta is ideally served with crusty bread on the side and a garlicky chimichurri sauce on top. Before a meal or as a side to barbecued meats, grilled provoleta cheese is popular.