Dish

Provoleta

Provoleta is made by slicing provolone cheese into thick pieces and grilling it until it becomes crispy and golden brown on the outside and melted on the inside. This dish is typically served hot and can be enjoyed on its own or with a side of bread.

Cuisine of the Americas› South American cuisine› Argentinian cuisine

Cheese Dish

Origins and history

Provoleta is a traditional dish from Argentina and is often served as an appetizer or snack. It is believed to have originated in the 19th century and was originally made with local cheeses such as queso de campo. Today, it is typically made with provolone cheese and is a staple on many Argentine menus.

Dietary considerations

Provoleta is not suitable for those who are lactose intolerant or have a dairy allergy. It is also high in calories and fat, so it should be consumed in moderation.

Variations

Variations of provoleta can include adding spices or herbs to the cheese, or using different types of cheese such as gouda or cheddar. Some recipes also call for the addition of garlic or onion powder to the cheese for added flavor.

Presentation and garnishing

Provoleta can be presented on a platter with a garnish of fresh herbs or spices. It can also be served in individual ramekins for a more elegant presentation.

Tips & Tricks

To ensure that the provoleta becomes crispy and golden brown, it is important to grill it over high heat for a short amount of time. It is also important to use a high-quality cheese that has a good melting point.

Side-dishes

Provoleta can be served with a side of bread or crackers. It can also be served with a fresh salad or roasted vegetables.

Drink pairings

Provoleta pairs well with a light, crisp white wine such as Pinot Grigio or Sauvignon Blanc. It can also be enjoyed with a cold beer or a refreshing cocktail.