Provoleta
Argentine pan-seared provolone with oregano and red pepper flakes, served molten with sliced tomato.
Preparation: 12 min · Cooking: 15 min · Total: 27 min · 4 servings
Ingredients
- 400 g aged provolone (provoleta-style) — Two thick rounds, about 200 g and 2 cm thick each; contains milk.
- 1 tsp oregano
- 3 pc tomato — Wash and slice; serve uncooked.
- 1 tsp olive oil — Use ½ tsp for each cheese round.
- 1 tsp red pepper flakes — Adjust heat to taste.
Instructions
Wash and measure
Wash and dry the 3 tomatoes. Measure 400 g aged provolone, 1 tsp oregano, 1 tsp red pepper flakes and 1 tsp olive oil. Keep the cheese chilled until ready to cook.
Slice tomatoes and cheese
Slice the tomatoes and set them aside for serving; they are not cooked. Cut the cheese into two thick rounds of about 200 g and 2 cm thickness each, then pat their surfaces dry. Set out a heavy skillet, a wide spatula and a serving plate.
Season the cheese
Sprinkle both cheese rounds with the 1 tsp oregano and 1 tsp red pepper flakes. Keep the tomato slices separate and reserve the 1 tsp oil for the pan.
Pan-sear the cheese in two batches
Heat a heavy skillet over medium-high heat until hot. Add ½ tsp olive oil and one cheese round. Cook 2–3 minutes per side, turning once with a wide spatula, until lightly browned outside and molten inside. Transfer it to a plate; repeat with the remaining ½ tsp oil and second round. Allow about 12 minutes for both batches, plus pan heating. Reduce the heat if the oil smokes or the cheese darkens too fast.
Before dividing, check that each round is lightly browned and bubbling with a molten center, without black, bitter patches.
Pan-sear the cheese in two batches: 720 seconds
Plate with tomatoes
Arrange the cooked cheese on the serving plate with the uncooked tomato slices alongside. Let the cheese settle for about 1 minute, keeping it warm and molten.
Check the melt and browning
Before dividing, check that each round is lightly browned and bubbling with a molten center, without black, bitter patches. If a center is still firm, return that round to the pan briefly and check again; the timer is only a prompt to check.
Before dividing, check that each round is lightly browned and bubbling with a molten center, without black, bitter patches.
Serve hot and chill leftovers
Divide the two rounds among 4 portions and serve immediately with the tomato slices. Cover and refrigerate perishable leftovers at 4°C or colder within 2 hours.
Tips
- Use firm, aged provolone cut thickly so it browns before flowing; use a wide spatula to turn it.
- The 12-minute timer is a check point for both batches; browning and a molten center determine doneness.
Common mistakes
- Thin or very soft cheese spreads before it browns; use thick rounds of firm aged provolone.
- Excessive heat burns the seasoning and cheese before the center melts; lower the heat if the pan smokes.
Substitutions
- If provoleta-style cheese is unavailable, use firm aged provolone cut into thick rounds; another cheese will change the traditional flavor and melting behavior.
Storage
Best served immediately. Cover and refrigerate leftovers at 4°C or colder within 2 hours; eat within 2 days.
Reheating
Reheat the cheese gently in a covered skillet over medium-low heat until steaming hot throughout (74°C if measured); do not overcook. Serve with the chilled tomato separately.
About this recipe
Provoleta is an Argentine asado starter: thick provolone is grilled or pan-seared until browned outside and soft within. Oregano and red pepper flakes are common seasonings; the fresh tomato here is a serving accompaniment.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.