Elevated Snacks · Argentine
Provoleta
Thick slices of Provolone cheese charred until the edges are crispy and the center is melted. It is the essential Argentine appetizer.
Why This Works
The rapid sear creates an impenetrable barrier that keeps the interior gooey and molten.
The Upgrade
Drizzle with high-quality chimichurri just before serving for a sharp, garlicky finish.
Chef's Secret
Michelin TechniqueThe 'skin' on the cheese is key; if the cheese is too fresh, it will melt into a puddle instead of charring.
Ingredients
Total time including resting: 15 min
Directions
Pat the cheese dry and let it sit at room temperature for 10 minutes to form a 'skin'.
10 minBrush a heavy cast-iron skillet with oil and heat over medium-high until very hot.
2 minPlace the cheese slice into the pan; it should immediately sizzle.
Sear for 3 minutes until a dark, crusty bottom layer forms.
3 minFlip carefully and sear for 2 minutes on the other side.
2 minSprinkle with oregano, chili flakes, and parsley while the center is bubbling.
Serve straight from the skillet with crusty bread.
Wine Pairing
Bonarda
Red Wine
The BottleEl Enemigo Bonarda
Bonarda has enough fruit and moderate tannins to handle the intense, salty savoriness of molten provolone. It acts as a palate cleanser that makes you ready for the next bite.
Nutrition per Serving
410
calories
24g
protein
2g
carbs
34g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Marinated Olives
Serve warm olives marinated in lemon peel and rosemary for a salty, briny snack that complements the melted cheese.
Ingredients
Directions
Combine olive oil, lemon zest, rosemary, garlic, and red pepper flakes in a small saucepan over low heat.
Warm the aromatics gently for 5 minutes, ensuring the oil does not reach a simmer.
Add the olives to the pan and toss to coat thoroughly.
Continue to warm for an additional 3 minutes to allow the flavors to penetrate the fruit.
Remove from heat and discard the garlic clove.
Serve immediately in a warmed bowl alongside the Provoleta.
Side Dish
Crusty Baguette
Toast slices of baguette with garlic oil to offer a crunchy vessel for the gooey, charred cheese.
Ingredients
Directions
Preheat your oven or grill to 400°F.
Slice the baguette on a bias into 1/2-inch thick rounds.
Whisk the olive oil with one grated garlic clove in a small bowl.
Brush both sides of the bread slices lightly with the garlic oil.
Toast the slices on a baking sheet for 6 to 8 minutes until deep golden brown and crisp.
Rub the warm toast surfaces with the remaining whole garlic clove and finish with a pinch of sea salt.
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