Provoleta is anArgentine variant ofprovolone cheese described as "Argentine pulled-curd provolone cheese". It can be heated on a grill, or indoors in a cast-iron pan. The cheese is firm and can hold its shape when grilled.[1]
It was introduced in Argentina by Natalio Alba, a native of theItalian region ofCalabria, who created this cheese inspired by typical cheeses of his region such asprovola silana andcaciocavallo, combining it with the tradition of Argentineasado.
Small discs of locally produced provolone cheese of 10 to 15 cm (4 to 6 inches) in diameter and 1 to 1.5 cm (0.5 to 0.5 inches) in height are often eaten at the start of anasado (barbecue), before the grilled meat. The provolone, coated with flour and often topped with chilli flakes and oregano, is placed directly on the grill, on small stones or inside a foil plate, and cooked until part-melted. Theprovoleta may be seasoned withchimichurri, a mixture of oils and spices, and is usually eaten communally with bread.[2]
Stuffedprovoleta (Spanish:provoleta rellena) is aprovoleta stuffed with assorted fillings that could include ham, barbecue sausage ormorcillablood sausage, cheese, vegetables, peppers and onions.[3]
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