Provoleta is an Argentinian trademark of cheese for what it is known as provolone cheese. It is a purely Argentinian cheese, created by the need to unify Argentine-Italian eating habits, coming from the idea of introducing a typically Italian product such as provolone cheese, in the asado.
Don Natalio Alba from Calabria, Italy, settled in the Argentina at a very young age, and worked his whole life in the dairy industry. His greatest desire was to integrate the food customs of both countries, taking into account the significant number of Italian inhabitants in Argentine territory. Considering that cheese is indispensable in Italian gastronomy, and meat, in Argentine gastronomy, he considered it necessary to introduce an Italian cheese in the Argentinian asado.
In this way, the now popular Provoleta was born, leaving this creation as a tradition in Argentine gastronomy.
This type of cheese was created especially for grilling, and its cylindrical shape allows to cut it into slices. It is made by a process called "spinning" of the dough (pasta filata), so that it does not drain or deform at the time of cooking on the grill.
The most recommended cooking technique is that the cheese is crispy on the outside and soft on the inside, for this an optimal provoleta must be cut into slices of a finger thick, it must not be too soft or too hard to place it on the grill. The technique also depends on the amount of fire with which it is cooked, since like the meat, the provoleta must have the right point to be served. Provoletas can be roasted directly on the grill or using cast iron casseroles.
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Make grilled provoleta at home. You need: 1.5 cm provoleta slices, olive oil, oregano, dried tomatoes.
Grill the slices on both sides until they are crispy on the outside. Drizzle with olive oil, add oregano and dried tomatoes (or any other vegetable of your choice, eggplant, zucchini, onion, among others). Serve and enjoy!
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