An Italian inspired Argentinian classic, typically served at parrillas (open-air grills). Broiled slices of provolone cheese coated with olive oil and topped with seasonings. Makes a hearty appetizer before a nice steak dinner or a delicious lunch when combined with a salad. Serves 4 as an appetizer or 2 as the main course. Can also be topped with roasted red peppers or tomatoes and onions if desired, but I prefer it plain.
My Private Note
Units: US | Metric
- 1Slice the cheese into 2" thick pieces (or thinner if using aged provolone).
- 2Brush cheese with olive oil so spices stick to outside; sprinkle with spices.
- 3Grill about 6" from heat source on the grill or in the broiler, until the outside crisps, the cheese turns golden brown and just starts to run (Do NOT overcook or you will have a puddle); this can also be done in a cast iron skillet over high heat so the outside crisps before the middle starts to spread all over the pan (spray pan with cooking spray first and keep scooting the cheese around the pan while it's cooking so it doesn't stick).
- 4Serve right away (it gets hard if you let it cool down and doesn't reheat very well) on small plates with a fork and knife.
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Nutritional Facts for Provoletta (Low Carb, High Protein)
Serving Size: 1 (57 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 199.6
- Calories from Fat 136
- Total Fat 15.1 g
- Saturated Fat 9.7 g
- Cholesterol 39.2 mg
- Sodium 498.2 mg
- Total Carbohydrate 1.2 g
- Dietary Fiber 0.0 g
- Sugars 0.3 g
- Protein 14.5 g