Provoleta Recipe
This Provoleta recipe from Argentina is the perfect fried cheese appetizer. The result of an Italian immigrant’s desire to blend Argentine cuisine and Italian cuisine, Provoleta is the perfect appetizer for an Argentine steak dinner or barbecue. Although a classic Provoleta is cooked on the grill, this pan Provoleta recipe can be made anywhere at anytime. If you want to learn how to make Provoleta, as well as more about the history and origin of this Argentine delicacy, keep reading.
Provoleta Recipe History
Provoleta was invented by Natalio Alba in 1940. He was an Italian immigrant to Argentina, and he wanted to find a way to combine Italian and Argentine culinary traditions. He worked in the dairy industry, and since Italy had a long history producing fine cheese and Argentine for incredible steak, he decided to invent a fried cheese appetizer of Italian origin to be served with an Argentine steak dinner or barbecue. “Provoleta” was trademarked in 1963, so Provoleta is both a brand and a dish. In fact, other companies selling discs of cheese to make fried cheese appetizers describe their product as “provolone parrillero” (grilling provolone) or “provolone hilado” (stringed provolone) in order to not infringe on the trademark.
Although the word “Provoleta” comes from provolone, my research suggests that they are not the same. People in Argentine say that Provoleta is a bit spicer than provolone, likely due to differences in enzymes used to curdle the milk, but even after doing hours of research, the exact ways in which Provoleta differs from provolone are still unclear. If you are outside of Argentina, my research suggests that a mild, unsmoked, unaged provolone is likely the best substitute; however, after making this provoleta recipe with different types of provolone, my taste preference is for a sharp provolone.
Provoleta Recipe
Whatever type of cheese you use, the first key to a good Provoleta fried cheese appetizer is using a piece of cheese that is thick but not too thick. For the video I used a 1/4 pound disc of provolone that was about 1/2 inch thick. My recommendation would be to not use a piece that is less than 1/4 inch and no more than 1 inch thick: if it is too thin, it won’t hold together, and if it is too thick, the center won’t melt.
The second key to any good Provoleta recipe is allowing the cheese to form a thin crust before frying it. Most Provoleta recipes call for flouring the cheese before frying, and then letting the cheese sit in the refrigerator, unwrapped, for 30 minutes to 1 hour. By flouring the cheese and exposing it to air, you allow the cheese to develop a slight crust: this slight crust will help your fried cheese appetizer to hold together while frying. Although Provoleta is traditionally made on the grill, making Provoleta in a pan with oil is a quick and easy way to make a fried cheese appetizer anywhere. In fact, in Argentina you can even buy “provoleteras,” grill and oven safe Provoleta molds, in order to bake Provoleta. Although full-sized Provoleta molds exist, dishes resembling deviled egg platters are very common as well: after cutting the cheese into cubes, you put the cubes into the small wells and make bite-size pieces of Provoleta, either in the oven or on the grill, that make individual servings.
When frying the Provoleta, I would recommend using a medium-high heat, and checking the Provoleta after one minute. Frying cheese is easier explained in a video, so be sure to watch my recipe video to learn how to make a fried cheese appetizer.
Although Provoleta is delicious on its own, in Argentina it is very common to dust the fried cheese appetizer with oregano and crushed red pepper. I have also seen a very thin slice of tomato added to the Provoleta while it is still cooking but will not be slipped again, the sweetness enhancing the fried cheese flavor. A drizzle of olive oil or red wine vinegar would be delicious as well.
Provoleta Recipe Instructions
Ingredients
- Slice of Provolone Cheese (unsmoked: mild is more traditional, but I prefer sharp), about 1/2 inch thick
- Neutral-flavored oil (vegetable, sunflower)
- Flour
- Oregano and Crushed Red Pepper
Instructions
- Remove provolone from package and dust in flour
- Leave cheese, unwrapped, in refrigerator 30-60 minutes so that it can form a thin crust
- Heat oil over medium-high heat for about 45 seconds, then place cheese into oil
- Fry for about 1 minute, then flip.
- Cook for about another minute, then flip again if needed
- If cheese starts to ooze out in the middle, use spatula to push back in.
- Remove from oil and sprinkle with oregano and crushed red pepper. Serve immediately
Provoleta Recipe Video
For more detailed instructions, be sure to watch my recipe video:
Provoleta Recipe Links
https://en.wikipedia.org/wiki/Provoleta
http://villatte.com.ar/de-cocina/provoletera-villatte-30320.html
