Provoleta is the best argument for starting your asado with something that is not meat. A disc of aged provolone, grilled in a cast iron pan until charred outside and molten inside, ten minutes of work for a showstopper.
Provoleta is technically Italian-Argentinian. An Italian immigrant in the 1940s started grilling aged provolone in a cast iron pan and serving it at his parrilla. The dish spread to every asado in the country. It now reads as distinctly Argentinian rather than Italian, despite the origin.
The key is the cheese. It must be aged provolone (provolone piccante), at least six months old, sliced into a single disc about 2 cm thick. Young provolone melts into a puddle. Aged provolone holds its shape and develops a crisp charred crust while the inside turns molten.
Ten minutes of active work. One pan. One cheese. Dried oregano, chilli flakes, crusty bread. No one will complain.
If you are hosting a full asado, provoleta goes on the embers 70 minutes before service, just after the chorizos. It takes about 5 to 7 minutes total and is served immediately.
See the full asado recipe for the complete fire timing.
Where to buy aged provolone in Sydney.
Any specialty Italian deli or cheese counter stocks aged provolone. The request is specific: provolone piccante, at least six months old, cut into a single disc 2 cm thick.
Good sources in Sydney include Formaggi Ocello in Surry Hills, Simon Johnson stores, any of the delis in Leichhardt and Haberfield (the traditional Italian neighbourhoods), and Harris Farm cheese counters for a supermarket option.
Ask for it cut thick. Most deli counters default to thin slicing for antipasto. You need a solid disc, not a stack of slices. If the counter only has pre-sliced provolone, it is not the right product for this dish.
Ingredients
For the provoleta
- 1 disc aged provolone piccante, 2 cm thick, about 250 to 300 g
- 1 tbsp dried oregano
- 1 tsp dried chilli flakes (optional)
- 1 tbsp extra virgin olive oil
- Crusty bread, to serve
Equipment
- 1 small cast iron pan (20 cm diameter is ideal)
- Long tongs or a spatula
- Wood or charcoal grill with hot embers (or a gas burner on high)
Method
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Prepare the cheese.
Pat the provolone disc dry with paper towel on both sides. Moisture on the surface prevents a good char. Leave it at room temperature for 15 minutes before cooking so it is not cold when it hits the pan.
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Preheat the pan.
Place the cast iron pan directly on hot embers or over a gas burner on high heat. Let it heat for 2 to 3 minutes until very hot. A drop of water should evaporate on contact. Add the olive oil and swirl to coat.
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Cook the first side.
Place the provolone disc in the centre of the pan. Do not move it. Cook for 2 to 3 minutes until the bottom is deeply golden, almost charred in spots, and the sides are starting to soften.
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Turn it.
Using a thin spatula and working carefully, turn the disc in one motion. It will be fragile. If it breaks, do not panic, push it back together in the pan. Cook the second side for 2 to 3 minutes until similarly charred.
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Season and finish.
Remove the pan from the heat. Sprinkle generously with dried oregano and chilli flakes. The residual heat from the pan and the cheese will bloom the oregano's flavour.
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Serve immediately.
Place the cast iron pan directly on a trivet or wooden board at the table. Serve with crusty bread. Eat while still hot and molten, scooping cheese onto bread with a spoon or tearing pieces with hands.
Chef's notes.
Aged cheese only. Young provolone (less than three months) will not work. It melts into a liquid puddle instead of holding its shape. Ask the deli counter for provolone piccante, aged at least six months.
One disc, not slices. The thickness is what gives you the contrast between charred crust and molten interior. Thin slices cook through before developing any char.
Cast iron is essential. A non-stick pan will not get hot enough to char the cheese properly. A heavy cast iron skillet holds and radiates heat exactly the way you need.
Do not move it once it is in the pan. The first side needs to form a crust. Poking or stirring breaks the crust before it forms. Leave it alone for three minutes, then turn once.
What to serve with it.
Bread. Always. Baguette, sourdough, ciabatta. Something with structure.
Malbec or Torrontés. The natural wine pairing. Malbec for structure, Torrontés for contrast.
Cured meats. Prosciutto or bresaola draped over the hot cheese as it comes off the heat is a common Argentinian upgrade.
Tomato and basil. Fresh cherry tomatoes scattered over the finished provoleta turns it into a more complete starter.
Frequently asked questions
Can I use regular provolone instead of aged provolone?
No. Young provolone has too much moisture and too little structure. It will melt into a puddle before forming any crust. The dish depends on aged (piccante) provolone, minimum six months old.
What if I cannot find aged provolone?
Haloumi is not a traditional substitute but works as a fallback: it grills similarly and holds its shape. The flavour is different (saltier, more dairy-forward) but the technique transfers. Smoked scamorza is a closer Italian alternative.
Can I cook provoleta on a gas stove instead of a grill?
Yes. A cast iron pan over high heat on a gas stove produces excellent results. You lose the smoke of the embers but gain better temperature control. Broiling (grilling in the oven) also works: 2 to 3 minutes per side about 10 cm from the element.
Why does my cheese stick to the pan?
Most likely the pan was not hot enough, or you tried to turn the cheese too early. A hot cast iron pan with oil, and letting the first side form a proper crust for 3 minutes, prevents sticking. If it still sticks, use a thin flexible spatula to work under the edges.
Can I make provoleta in advance?
No. Provoleta must be served immediately. The molten interior firms up within 5 minutes of coming off the heat. Cold provoleta is rubbery and unpleasant. Plan to cook it just before serving.
Empanadas and provoleta, the complete starter.
Our Classic empanada (provolone, parmesan, mozzarella, caramelised onion) works beautifully alongside provoleta. Baked from frozen in 18 minutes, ready with the cheese.