Provoleta: A Recipe Straight from the Recipe Book (and Your Heart!)
Ah, provoleta. The creamy, gooey, slightly smoky goodness that makes any gathering feel like a fiesta. This Argentinian classic is surprisingly simple to make, and this recipe, pulled straight from the pages of my well-loved recipe book, is guaranteed to impress. Forget the fancy restaurants; tonight, you're the chef!
Ingredients You'll Need:
This recipe is delightfully minimalist, allowing the quality of the ingredients to shine through.
- Provolone Cheese: About 8 ounces (225g) of provolone cheese. Look for a good quality provolone, preferably a block rather than pre-sliced. The flavor difference is significant!
- Olive Oil: A generous drizzle. Extra virgin olive oil is best for its rich flavor.
- Oregano: A sprinkle of dried oregano, or even better, fresh oregano. The fragrant herb adds a distinct Argentinian touch.
- Black Pepper: Freshly ground black pepper to taste. Don't skimp on the pepper; it adds a lovely bit of spice.
- Optional Extras: A sprinkle of red pepper flakes for those who like a little heat, or a wedge of lemon for a touch of acidity.
Let's Get Cooking!
This recipe is quick and easy, perfect for a weeknight dinner or a simple appetizer.
Step 1: Prepare Your Cheese
- Preheat your oven to 400°F (200°C).
- Slice the provolone cheese into about 1/2-inch thick slices. These should be relatively large, roughly 4 inches wide.
- Place the slices on a baking sheet lined with parchment paper.
Step 2: Drizzle and Season
- Drizzle the provolone slices generously with olive oil. Ensure all surfaces are lightly coated.
- Sprinkle generously with oregano and freshly ground black pepper.
Step 3: Bake to Perfection
- Bake for about 8-10 minutes, or until the cheese is melted and bubbly and slightly browned at the edges. Keep a close eye on it; oven temperatures vary. You want it gooey and melted, not burnt.
Step 4: Serve and Enjoy!
- Carefully remove the provoleta from the oven. It will be very hot and slightly soft, so use caution.
- Serve immediately. This is best enjoyed hot, with crusty bread for dipping into the melted goodness.
Tips and Variations:
- For extra flavor: Marinate your provolone in olive oil with garlic and herbs for an hour before baking.
- Add some heat: Sprinkle a pinch of red pepper flakes for a spicy kick.
- A touch of sweetness: A drizzle of honey after baking adds a surprising sweetness that pairs beautifully with the salty cheese.
- Different cheeses: While provolone is traditional, you can experiment with other semi-hard cheeses like fontina or even a mild cheddar.
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This recipe is sure to become a new favorite in your recipe book. The gooey, flavorful provoleta is perfect for sharing with friends and family—or enjoying all to yourself! Enjoy!
