Provoleta is one of those recipes that turns the simple into the extraordinary. A cheese disc that, when slowly melted, forms a golden crust and a soft, aromatic, irresistible interior. It’s a typical Argentine starter — perfect to serve before a good barbecue, with crusty bread and, of course, great conversation.
At Espaço Natelie, we value recipes that combine practicality and flavor, and Provoleta embodies that at its core: few ingredients, a hot skillet, and the pleasure of watching the cheese bubble until it reaches the perfect point. Today, you’ll learn everything about this delicacy: how to make it, variations, golden tips, and the story behind this Argentine classic.
Complete Provoleta Recipe
First of all, know that Provoleta can be made at home with no secrets. Even if you’ve never prepared grilled cheeses, this recipe will surprise you with its simplicity and incredible result.
Ingredients
For the base:
- 1 disc of aged provolone cheese (approx. 2 cm thick)
- 1 teaspoon olive oil
- 1 pinch dried oregano
- 1 pinch of smoked paprika
- Freshly ground black pepper, to taste
- A drizzle of honey (optional, for finishing)
- Rustic bread or baguette to serve
For the confit cherry tomatoes (they go in the skillet together):
- 1 cup of cherry or grape tomatoes
- Olive oil enough to cover the bottom of the skillet
- 1 pinch of salt
- 2 pinches of sugar
- Sprigs of fresh thyme (or rosemary, if you prefer)
How to make it:
- Confit the tomatoes:
In a medium skillet (preferably cast iron or nonstick), add olive oil to cover the bottom. Add the whole tomatoes, salt, sugar, and thyme sprigs.
Cook over low heat and let them gently cook for about 8 to 10 minutes, until soft, glossy, and lightly caramelized. - Set up the Provoleta:
When the tomatoes are ready, gently push them to the edges of the skillet, forming a colorful frame.
In the center, fit the provolone disc — it should be partially surrounded by the olive oil and tomatoes. - Grill the cheese:
Let the cheese brown over medium-low heat until a crispy crust forms on the bottom (about 3 to 4 minutes).
Using a wide spatula, carefully flip the disc and grill the other side until it reaches the same golden color. - Season and finish:
Turn off the heat and sprinkle oregano, smoked paprika, and black pepper to taste. For a gourmet touch, drizzle with a bit of honey to balance the cheese’s salty flavor. - Serve hot:
Bring the Provoleta straight to the table in the skillet, with the tomatoes around it and slices of rustic bread.
Ideally serve immediately, while the center is still melting and the crispy crust keeps the perfect contrast.
Quick Summary
Recipe: Argentine Provoleta
Prep time: 15 to 20 minutes
Yield: 2 servings
Difficulty: Easy
Main ingredients: provolone, oregano, paprika, olive oil
Best sides: rustic bread, chimichurri, or confit tomatoes
Golden tip: use medium heat and aged cheese for the perfect crust
Golden Tips for a Perfect Provoleta
✦ Choose the right cheese: use aged provolone, firm and high-quality. Very fresh cheeses release water and won’t form a crust.
✦ Don’t overdo the heat: medium-low heat is ideal. This way, the center melts evenly and the edge gets crispy.
✦ Prefer a cast-iron skillet: it keeps heat stable and creates the classic Argentine Provoleta texture.
✦ Add herbs: thyme, rosemary, or oregano enhance the flavor and add an irresistible aroma.
✦ Serve immediately: Provoleta should be served hot, straight from the skillet — the cheese firms up if it cools.
Delicious Provoleta Variations
🧀 Provoleta with Confit Tomatoes
A modern, charming version: prepare tomatoes in olive oil, salt, and sugar until they wilt and serve them over the melted cheese. The sweet-and-tart contrast transforms the dish.
🌶️ Spicy Provoleta
Add red pepper flakes and extra smoked paprika. Ideal for those who enjoy bold, intense flavors.
🍯 Provoleta with Honey and Walnuts
A sophisticated take: finish with a drizzle of honey and chopped walnuts. A perfect combo for a gourmet touch.
🫓 Oven-Baked Provoleta
If you want to skip the stovetop, bake the provolone in a greased baking dish. The result is equally golden and delicious.
🫕 Grilled Provoleta (Barbecue)
The traditional Argentine way! Place the disc in a small cast-iron skillet and take it to the grill. The smoky flavor is irresistible.
Fun Facts about Provoleta
Provoleta was born in Argentina as an adaptation of the European habit of grilling cheeses. Created by Italian immigrants, it became a symbol of the parrillas, Argentine barbecues, and is served as a starter at practically every traditional cookout.
The secret to its success is the balance between texture and flavor: crust on the outside, creamy inside, and aromatic seasoning. Argentines commonly pair Provoleta with chimichurri — an herb, garlic, and vinegar sauce that enhances the cheese’s flavor.
In Brazil, it’s been gaining space on tables and grills, especially among those who appreciate practical, rustic, and flavorful starters.
FAQ – Frequently Asked Questions about Provoleta
1. Can I use a cheese other than provolone?
Yes, but the result changes. Aged provolone has the ideal fat content and firmness. Cheeses like mozzarella or gouda melt too much and won’t form a crust.
2. Can Provoleta be made in an air fryer?
Yes! Place the cheese disc on parchment paper and cook for 8 to 10 minutes at 180 °C (356 °F), flipping halfway through.
3. How do I keep the cheese from sticking?
Use a very hot skillet and lightly grease it. Another tip is not to move the cheese until it browns — it will release naturally.
4. Can I make it ahead?
It’s not ideal. Provoleta should be served immediately to maintain its creamy texture.
5. What drink pairs best?
Full-bodied white wines, malty beers, and even a good sparkling wine pair beautifully.
READ ALSO:
- Learn to Make the Best Garlicky Flank Steak: Juicy
- Chocolate Mousse Pavé with Coffee: A Creamy Dessert
- Bananinha Beef: Budget Skewer That Will Rock Your BBQ
- How to Make Sheet-Pan Kafta: Super Quick Recipe
JOIN OUR RECIPE GROUP
WE’RE ON PINTEREST
I hope you liked it
With love
Nate