Provoleta with Chimichurri
In the old days when I wanted recipes, I read food magazines and cookbooks. It was wonderful.
But I have to say, having millions of recipes at my fingertips by simply being “online” makes me thrilled that the internet was discovered during my lifetime.
I discovered provoleta after receiving an email from Good Food, which is an Australian publication.
Provoleta is Argentina’s version of raclette, and to make it even more fabulous, this molten cheese is served with chimichurri. And good bread, of course.
So this was certainly a cheese dish I could not ignore, being a huge raclette fan. And cheese fan.
Provoleta with Chimichurri
½ cup finely chopped parsley
3 tsp finely chopped fresh oregano or 1 tsp dried
2 or 3 garlic cloves, minced
½ cup extra-virgin olive oil
salt and pepper, to taste
large pinch of crushed red pepper
3 tsp red wine vinegar
Round of provolone cheese, sliced about 3/4″ thick
3 tsp roughly chopped fresh oregano or 1 tsp dried
½ tsp cayenne pepper flakes
1 baguette, sliced, toasted, if desired
In a small bowl, stir together the parsley, oregano, garlic, olive oil, salt and pepper, crushed red pepper, and vinegar. Thin with a little water, if necessary, to make a pourable sauce.
Set aside to let flavors meld. Sauce may be prepared the day ahead.
Before you begin, have your bread sliced (I grilled mine), and the oregano chopped.
Set a small cast-iron pan over medium-high heat. I used my crêpe pan. When pan is hot, put in the cheese.
Sprinkle with half the oregano and crushed red pepper.
Cook for about two minutes, until the bottom begins to brown.
Carefully flip the cheese with a spatula and cook for two to three minutes more, until the second side is browned and the cheese is beginning to ooze.
Transfer cheese to a plate and sprinkle with remaining oregano and crushed red pepper. I added a few tablespoons of chimichurri.
Serve from the hot skillet on a heat-proof surface, along with the bread and the chimichurri.
Alternatively, finish the cheese by putting it under the grill or in a hot oven.
Argentinians grill the provolone slices directly on the fire, but I was not willing to lose good cheese and deal with the resulting mess on my stove!
As soon as the provolone cools a bit, it gets a bit rubbery, but the cheese can be reheated.
Which is exactly what I did that evening when my girlfriend came over. I reheated it on the stove, and we kept eating it, and eating it. Until there wasn’t much left.
She really loved the addition of the chimichurri. I just loved the cheese with the oregano and cayenne pepper flakes.
Will I be making this again? Oh yes indeedy.
note: If you’d like more direction for making chimichurri, check out my recipe here.
Oh wow – that molten cheese ❤ ! I’ve never heard of provoleta before, and I’ve never gotten round to making chimicurri – but as you say… thank God for the internet!
I know! It’s amazing what’s available, recipe-wise, to us online. And there are you tube videos for everything!
What a fabulous dish. I’ve never thought of using chimichurri in that way but it sounds and looks great.
It was really fun. Can’t believe I’ve never come across provoleta before!
This looks amazing! I love recipe books! I think the first one I read was the Betty Crocker Cookbook my mom had when I was a kid. It gave so much information about cooking. Not just recipes but information about cuts of meat. Explanations about cooking certain ways. It has become a great heirloom!
My mother was gifted the same volume, probably! She was French and had a hard time with American measurements! Not sure it helped! But I still own it.
This sounds amazing, Mimi. Hugs.
Thank you! Who knew?!!!
Sounds fabulous! I think I will serve this at my next book club meeting. Perfect for fall or winter weather.
Definitely! Be aware that it does get rubbery pretty quickly, unlike a baked brie.
Such a great find! Love the addition of chimichurri here. Hope to try it once the weather gets colder. :)
I wouldn’t ever have thought to use chimichurri on more than steak and maybe grilled vegetables, but it’s fantastic on the melted Provolone!
Looks so rustic and delicious, never tried anything similar, the flavours are to the point!
I love baked brie and Camembert, but using provolone is totally new to me!
New to me too, thanks for sharing how it turned out once again! :)
I have made your chimichurri sauce and it is fabulous with a steak and I can just imagine using it with melted provolone cheese. A pizza on steroids!
Yes! It’s a remarkable combination!
Yummmmmm!! This sounds so good! I will have to bookmark this one for the holidays. I know what I will be bringing ☺️
Yeah, I don’t blame you!
I recently had this – for the first time – at an Argentinian restaurant and loved it. Your recipe couldn’t have been more timely.
Oh, At an Argentinian restaurant!!! So cool!
The photo of that cheese melting! It’s the business Mimi!
What a great combination of flavors. The images are terrific, especially the round of cheese bubbling in the pan.
Thank you!!! I’ll take that as a definite compliment!
Oh my goodness, Mimi, that looks fantastic! (Wish I could still eat cheese… especially “molten cheese” or anything close to raclette.) But, I’m consoling myself with one of your authentic Margaritas just now. :) And, I WILL be trying your Chimichurri recipe!
No cheese?!! WAAAAHHHHHHH!
I spent hours and hours reading cookbooks years ago, like novels! But I sure do enjoy the ease of discovering new recipes online. That cheese looks so mouthwatering, I’d be right there with you finishing it off!
Exactly! It’s so different, but wonderful!
Ooh, I love cheese but when it’s melted like raclette cheese…I’m speechless. The chimichurri is a nice touch, too.
It was a lovely treat! (That I will be making again!(
Chimichurri is good stuff, isn’t it. Provoleta is new to me — sounds like something I’d really enjoy. Good post — thanks.
You’re so welcome! It was really wonderful!
This sounds and looks wonderful Mimi! I’ve never heard of provoleta. Cheese and chimichurri, how fabulous.
It was definitely a surprising yet totally exhilarating experience. Such an interesting combination!
Oh my goodness! The caramelization on that cheese is absolutely amazing! I’ve never had provoleta before! A must try!
It definitely is! So unique with the chimichurri.
Leave it to you to come up with such a delicacy. I hadn’t heard of this but I am dying to get out to our good cheese store and splurge a bit on it. You make it sound so appealing and those photos are just to die for!
Thank you so much. That’s sweet. But I didn’t make it up myself!
I know, but you shared it out and did such a lovely job! :)
I wonder if there’s a good way to keep the skillet and the cheese warm, and serve directly that way. This looks amazingly good, and would make a great supper! All it needs is a glass of Malbec!
There’s got to be a way. Maybe like a heated brick, but flat? Or just use some kind of electric gadget? A raclette maker would work but I like the presentation of the whole round of provolone.
This looks so good! I don’t think this would last long round here.
I couldn’t wait to find out what Provoleta would be! That looks so scrumptious and would make a delicious casual meal in front of a cozy fire.
Exactly! Not as good as raclette’ing, but definitely outstanding and unique with the chimichurri!
What crazy goodness. I’ve never made a chimichuura sauce. Will love trying this! Thank you
Oh, you must! It’s especially good on steak!
What an amazing small dish! All I need is this and a glass of wine.
I know!!! Perfection!