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Argentine Grilled Provolone

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Michelle Bernstein refers to this dish as provoleta, as it is called in Argentina—melted provolone cheese served on crispy French bread and typically eaten before a meal of grilled meats. Provolone is the perfect cheese for the grill, Bernstein says, because it's compact and firm, so it won't become too gooey. "Be careful not to overcook the cheese or you will have fondue," she warns. It's done when the cheese is just beginning to melt in the center.

Argentine Grilled Provolone

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Argentine Grilled Provolone

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Argentine Grilled Provolone

While the recipe for the provoleta itself is almost accurate, and just the way we'd make it here in Argentina, we'd never... repeat, never... serve it on grilled bread. A provoleta is the perfect no-carb entrada because all it is is the cheese, grilled and on a plate by itself. The one thing missing from the recipe is, that before rubbing the cheese with olive oil and the spices, you cut it and let it sit out to air dry on both sides - a wire rack works great - you want it to have a slightly firm crust on it, exactly to avoid a dripping mess on the grill.

Posted by: saltshaker on December 19, 2007

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