Provoletta

Where there’s meat, there’s cheese, and a good asado is no exception.  Provoletta is a time honored addition to your great asado.  This is simply seasoned Provolone cubes melted in a do hickey called a Provolera.  You can grill the cheese directly on a griddle if you want, but it isn’t near as easy.

Provoletta, melty and good

Provoletta, melty and good

Making the stuff is a snap.  Here’s all you need:

  • A small block of Provolone, preferably high quality
  • A little dried oregano
  • Some red pepper flakes
  • Fresh ground pepper

Note that I’ve even left out the amounts.  It’s so simple to throw together, you can just eyeball it.

If you decide to go the “do-hickey” route (the Provolera), cut up a bunch of the cheese into 1 inch cubes.  Season lightly with oregano, red pepper flakes and fresh ground pepper.  Put the cubes in the divots of the Provolera and preheat your oven to 375.  Stick the thing in there until the cheese melts, about 10 minutes.  Serve with toothpicks and crusty french bread to put it on.  Sublime.

Provolone, cubed and seasoned

Provolone, cubed and seasoned

Provolone cubes in the provoletta

Provolone cubes in the Provolera

You can find the Provolera in Argentina (I bought two of them when I was last there) or even Brazil.  Here’s the website from Brazil (http://www.provolera.com.br/).  You might be able to pick one up on eBay as well.

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