Entree: Argentina – Pampas – Provoleta (Thick provolone cheese disk grilled until melted and seasoned, served hot as a communal table cheese)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 5 min

Cook 7 min

Total 12 min

Ingredients

- 1 provolone cheese round, approx. 8 oz (225 g)
- 1 tbsp (15 ml) olive oil
- 1 tsp (1 g) dried oregano
- 1/4 tsp (0.5 g) crushed red pepper flakes optional
- Freshly ground black pepper to taste
- 2 lemon wedges
- Crusty bread for serving

Instructions

1. Prepare the grill or a heavy cast-iron skillet over medium-high heat and brush the surface with a little olive oil to prevent sticking.
2. Brush both sides of the provolone round lightly with olive oil and sprinkle the top with dried oregano, crushed red pepper flakes if using, and a little freshly ground black pepper.
3. Place the provolone on the hot grill or skillet and cook until the underside is golden brown and the cheese begins to soften, about 3–4 minutes.
4. Carefully flip the cheese with a wide spatula and cook the second side until golden and the center is melted but the round still holds its shape, about 2–3 minutes more.
5. Transfer the provolone to a heatproof plate or cast-iron pan, score the top lightly if desired, and serve immediately with lemon wedges and crusty bread for tearing and dipping.