Comments on: Provoleta – Grilled Provolone Cheese

By: Travel-Stained Life — Foods of Argentina

Travel-Stained Life — Foods of Argentina — Sat, 27 Feb 2010 20:26:47 +0000

[...] Provoleta-Fried provolone cheese that can be an appetizer before parrilla. De-lish for cheese lovers! [...]

By: Asado Argentina

Asado Argentina — Thu, 21 Jan 2010 16:09:42 +0000

By: Hal

Hal — Thu, 21 Jan 2010 15:20:26 +0000

Another way to “cheat” is baked the provoleta in a cast iron skillet in the oven. There is an “Argentine” restaurant in West Hollywood, Ca called the Tango Grill. They put the provoleta in a cast iron skillet and top it with onions, peppers and herbs and serve with with French bread. They bake it until the bottom is brown and crunchy and the top is gooey and bubbly. It’s quite yummy.

By: Let them eat steak! | Taxi Gourmet

Let them eat steak! | Taxi Gourmet — Sun, 29 Nov 2009 02:48:28 +0000

[...] sipped our Malbec and waited a little longer, eyeing the sizzling crocks of provoleta [grilled provolone cheese] that kept sailing [...]

By: Michael

Michael — Wed, 01 Jul 2009 15:55:29 +0000

Is the cheese developed by Natalio Alba available in the US? Something similar?

By: Carol

Carol — Sat, 20 Jun 2009 20:08:23 +0000

By the way, I loved grilled Provoleta when I visited Argentina in the 1980’s. It was probably my favorite dish. Of course, the dairy products in Argentina were the best I’ve ever had, probably due to the cows having a grass-based diet.

By: Carol

Carol — Sat, 20 Jun 2009 19:11:43 +0000

My son and I ate at a restaurant in Pasadena called 1810 Argentinean Restaurant… They had a fabulous dish called Pollo al Ajo, which featured grilled chicken breast, caramelized onions and garlic. I have been trying to find a recipe. Any ideas? Thanks!

By: True Asado

True Asado — Sun, 14 Jun 2009 04:04:30 +0000

It is true that it is a mission impossible to roast the “provoletas” on the grill of a house. But this has a big secret.
PROVOLETA is not a cheese but a TRADEMARK for more than 40 years which corresponds to a type of cheese called “SPINNING ARGENTINO provolone cheese.”
Natalio Alba is the man who invented this cheese. He understood that to unify the Italian-Argentine food habits, it was interesting to create a cheese that may accompany the roast (as in Italy provolone cheese is very appealing as is the roast in Argentina ). This cheese started to manufacture it in about 1940 and then with the success recorded PROVOLETA mark in 1963.
It took several years to find the right spot in the preparation of this cheese so it does not melt when it comes to grilling, and a layer is crispy on the outside and melted a little inside.
To achieve this, it incorporates the techniques of pulp layer in the preparation of the mass of the Provolone cheese. Thus was born PROVOLETA.

Peace

By: Kevin T

Kevin T — Sun, 10 Aug 2008 16:22:31 +0000

My wife and I went to an Argentina Steak House in Atlanta, Georgia, USA this week and we had a grilled provolenta with tomato and prosciutto and it was wonderful. We’d like to make it ourselves, but cannot find a source for provolenta cheese here in the Atlanta, Georgia area. Can you recommend a supplier that will ship to the USA? Please respond by email to radiotube@gmail.com

Thank you for posting this wonderful recipe also!

By: Asado Argentina

Asado Argentina — Thu, 26 Jun 2008 21:39:27 +0000

I’ve had with ham and roasted red peppers–and stuffed provoleta, but bacon sounds like an awesome addition! Mouth is watering already.

I have these little stoneware dishes that work really well in the oven for provoleta, especially when you toss them under the broiler for a bit. I think another post on this subject is in order. Thanks for the tip beth!