Provoleta al Oreganato: One hot Argentine app
Provelata al Oreganato on the grill (© Glow/Getty Images)
Fire up that grill and get ready to make a cheese dish that will turn heads. When done right, Provoleta al Oreganto is a game changer. Let me be the first to say that the simplicity of grilled cheese doesn’t mean that this dish is short on flavor. On the contrary, grilling provolone gives it a certain smoky flavor.
This dish begins with a good piece of provolone cheese. Paying an extra couple of dollars to get quality provolone will go a long a way. Unlike many dishes, the cheese here is the star rather than the compliment. While you’re at the store, look for a portion that is an inch thick and once you get home, take the cheese out of the plastic wrap and let it breathe for an hour. This process will help the cheese grill better.
Making Provoleta al Oreganato is quite easy. Add some olive oil, oregano, and some crushed red pepper, pair it with a baguette, and now you have an authentic Argentine appetizer to enjoy at home.
So let’s prep. Coat the cheese with a tablespoon of olive oil. Next up, get some dry oregano and spicy crushed red pepper flakes and sprinkle the two ingredients generously over one side of the cheese. If you are not into spice, you can omit the crushed red pepper flakes, but adding just a few flakes creates another flavor profile without bringing a lot of heat, so I recommend you give it a try.
The one piece of equipment that helps you grill provolone more easily is a skillet of some sort. Something iron or metal works great. This is helpful because you want to sear the cheese to the point of browning it. Creating a little crust on the bottom as a texture adds to the delight but it takes a little practice to do so. You want to sear it right so that you can cut it with a knife without having it melt out.
Since the grill is on and ready for the cheese, why not entertain your guest or loved ones with an Argentine platter? First, grab a red bell pepper and rub olive oil on it. Throw it on the grill at high heat and char it until it turns black and blisters. This will take roughly 20 minutes and you should rotate the pepper every 5 minutes to char all sides.
At the midway point of grilling the pepper, throw some chorizos on the grill as well. Once the pepper is grilled, stick it in a Zip lock bag and let it sweat for 10 minutes. After this, peel off the black, blistered skin, slice it up into thin strips and it’s ready.
Once the chorizos have a couple of minutes left, put the Provoleta onto the grill. Sear it for 2 to 3 minutes, flip it over, and sear the other side for the same amount of time. At the same time you put the Provoleta on, chop up a baguette and put it on the grill as well. Toast it up and then remove it.
Chop up the chorizos into one-inch portions and create a platter alongside the Provoleta al Oreganato, roasted red peppers, and grilled bread. The smokiness of the provolone works well with the chorizo and the sweet roasted flavor of the red pepper on top of a little bread and cheese is a winner.
If you want the full experience, pair this Argentine platter with a nice Malbec from the Mendoza region.
Provoleta al Oreganato
1 slab of provolone (1 inch thick)
Crushed Red pepper flakes (spicy)
1 tablespoon of Olive oil
Alvaro Santistevan is a food and travel writer and photographer based out of Miami, Florida. When he isn’t traveling, he’s in the kitchen testing new recipes and writing freelance features.
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