1/2 Photos of Provoleta (Argentina)
This recipe is from week 12 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and Argentina is my 12th stop. Provoleta is an appetizer made from grilled provolone cheese; this version comes from Rebecca Caro at "From Argentina with Love"
My Private Note
Units: US | Metric
- 1Heat a cast-iron skillet over very high heat (I used non-stick and it worked just fine) and put the cheese in it.
- 2Sprinkle with half the oregano and red pepper flakes and cook until the cheese begins to melt and you can see some brown around the bottom edges.
- 3Carefully flip the cheese, making sure you get all the crispy brown bits. Sprinkle with the remaining oregano and red pepper and continue to grill until you see those brown edges again.
- 4Remove from the pan and serve immediately with a crusty bread.
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Nutritional Facts for Provoleta (Argentina)
Serving Size: 1 (0 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 0.3
- Calories from Fat 0
- Total Fat 0.0 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 0.0 mg
- Total Carbohydrate 0.0 g
- Dietary Fiber 0.0 g
- Sugars 0.0 g
- Protein 0.0 g
The following items or measurements are not included: