That I like cheese is an open secret. I would eat it daily and in generous quantities, but I try to cut back a little and be restrained. However, there are preparations that I find irresistible and one of them is the baked provoleta. An Argentine classic that is made in 10 minutes, perfect to put in the center of the table and share.
To make it, a cylindrical portion of provolone, the classic Italian cheese, about 2 cm thick, is used and roasted in a cast iron skillet in the heat of the oven. Argentine grill. At home you can use a clay pot or any other small container that can go in the oven.
I have accompanied the baked provoleta with a little chopped fresh tomato and dried oregano, I have also sprinkled it with black pepper (I can’t imagine cooking without it) to give it an extra touch of flavor. However, you can grill the cheese on its own and accompany it with bread, lots of bread. Something that calls out for it.
Preheat the oven to 180ºC. Brush a cast iron skillet with extra virgin olive oil and place the cheese inside. We can also use a small casserole or other oven-safe container that is approximately the size of the serving of provolone cheese.
Place in the oven and roast for ten minutes. In the last two, raise the pan near the grill and gratinate the surface so that it browns slightly. Meanwhile, finely chop the tomato. Serve the provoleta with chopped tomato and sprinkled with oregano and black pepper.
MasterClass KitchenCraft Artesà Small Cast Iron Frying Pan, Round, Measurements 20 x 15 cm – Black/Beige, 1 L
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What to accompany baked provoleta with
The baked provoleta It is ideal to share as appetizers or as a first course, accompanied by picos or toasts of good bread. Many, yes. You just need good company and a drink to match the circumstances and enjoy!
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