Argentinian · Side · SAMPLE RECIPE

Provoleta · sizzling provolone with oregano

A thick round of provolone, browned and bubbling with oregano and a little chili. Bring bread and share it while it is still soft.

From The Saucey Life kitchen • Serves 4

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Bubbling golden provolone with oregano in a small skillet beside bread — AI-generated serving inspiration for a sample recipe.

PREP5 min

COOK15 min

REST2 min

TOTAL22 min

SERVES4

A NOTE FROM THE KITCHEN

A small skillet keeps every bit of cheese.

Provoleta is associated with the Argentine asado table. This oven-and-skillet version is designed for a home kitchen and keeps the melting cheese contained. Choose a thick round cut from a firm provolone log, rather than thin sandwich slices.

Ready to get started? The ingredients and steps are right below.

LET’S MAKE SOMETHING GOOD

Provoleta · sizzling provolone with oregano

Sample recipe awaiting kitchen testing. Timings are estimates.

The good part

Check off each step as you cook.

Heat the oven and pan.Heat the oven to 450°F / 230°C. Lightly oil a small ovenproof skillet that holds the cheese with a little room around it. Warm the empty skillet in the oven for 5 minutes.
Bake the cheese.Using oven gloves, remove the pan and lay in the provolone. Sprinkle with oregano and chili. Return to the oven for 8–12 minutes, until the cheese bubbles and the top develops golden patches.
Toast the bread.During the last few minutes, toast the bread on a separate tray. If the cheese needs more color, place it briefly under the broiler for 30–60 seconds, watching constantly.
Bring it to the table.Rest for 2 minutes, then set the skillet on a trivet and serve with the toast. The cheese will firm as it cools, so enjoy it while warm.

0 of 4 steps complete

BEHIND THE DISH · Argentina

Provoleta · sizzling provolone with oreganoBeyond the plate.

Cheese becomes a dish to gather around. Provoleta offers a bubbling, savory beginning to a meal, with bread ready to catch the soft middle.

ORIGINS & EVOLUTION

Provolone in an Argentine setting.

Provoleta is a familiar part of the Argentine asado spread: a thick portion of provolone heated until soft and seasoned before serving. It gives cheese a place alongside the foods coming from the grill.

CULTURAL IMPACT

The first shared bites.

The asado is a social occasion as well as a way of cooking. A small dish of hot cheese suits that pace: people can share a few bites while the rest of the meal takes shape.

AT THE TABLE

A skillet for the home kitchen.

Our version uses the oven and a small skillet to contain the melting cheese. Oregano and chili keep the seasoning simple. Set the pan on a trivet, offer toasted bread, and eat while the center is soft.

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