WASHINGTON, D.C. - APRIL 15:  Menu item, Provoleta, made with seared provolone and topped with an herb salad, chilies and served with grilled country bread at Del Campo restaurant on Monday in Washington, D.C.  (Photo by Amanda Voisard/For the Washington Post)
Food - Drink
The Argentinian Melted Cheese Dish You Should Know About
Argentina prides itself on its delicious cuisine, and while this country is widely associated with meat, it also offers decadent dishes for any palate — vegetarians included. Provoleta, a dish reminiscent of the crispiest, cheesiest bits of a grilled cheese sandwich, is a meat-free way to enjoy a deliciously rich and indulgent snack.
Provoleta is both the name of this dish and the name of the cheese used to make it. To make this special appetizer, provoleta cheese — which is similar to provolone — is grilled until gooey, but it still stays solid enough to be bitten; in place of this cheese, you can use another kind that can withstand high heat and won't melt into a puddle.
In Argentina, provoleta is cooked over coals and served with fresh bread. At home, you can cook your chosen cheese in a cast-iron pan using the broiler, oven, or grill; just let the cheese come to room temperature first so it crisps up properly, and season with oregano and crushed pepper before cooking it for two minutes per side.