Argentine
Provoleta
Cast-iron-seared provolone with crisp golden edges, a molten center, oregano, chile, parsley, and fruity olive oil.
4 servings · 10 minutes prep · 8 minutes cook
Ingredients
Cheese
- 12 oz, Use 1 thick disk of aged provolone, preferably Argentine-style, about 5 inches (13 centimeters) across and 1 inch (2.5 centimeters) thick.
- 3 tsp, Reserve 1 teaspoon (5 milliliters) for filming the skillet and 2 teaspoons (10 milliliters) for finishing.
Seasoning and serving
- 1 tsp
- 1/4 tsp
- 1 tbsp, Use fresh flat-leaf parsley, finely chopped.
- about 12 oz, Use 1 crusty country loaf, cut into thick slices and grilled before the skillet is heated.
Directions
Dry the cheese
- Unwrap provolone and pat every surface dry. Set it on a {{tool:wire-rack}} over a plate and refrigerate uncovered for at least 8 hours and up to 24 hours. The surface should feel dry and slightly firm rather than damp or tacky. Keep the cheese refrigerated until the skillet is ready; a cold, dry disk is less likely to spread or stick before its crust forms.
Prepare the skillet and seasonings
- Combine dried oregano and crushed red pepper flakes in a small {{tool:mixing-bowl}}. Measure the finishing portion of extra virgin olive oil and the parsley separately so they are ready when the cheese leaves the heat. Preheat a {{tool:grill}} to medium-high, arrange the thick slices of country bread on the grate, and grill until crisp and lightly charred on both sides, turning with {{tool:tongs}}. Set the bread aside before heating the skillet.
- Heat a dry 8-inch (20-centimeter) well-seasoned {{tool:cast-iron-skillet}} over medium-high heat for 4–5 minutes. It is ready when a drop of water skitters across the surface and evaporates promptly. Add 1 tsp (5 ml) extra virgin olive oil and wipe it into a very thin, even film with a folded paper towel held in {{tool:tongs}}; no visible puddles should remain.
Sear the provoleta
- Place the cold provolone in the center of the skillet. Cook undisturbed for 3–4 minutes, adjusting the heat to medium if the oil smokes heavily. The underside is ready to turn when a deep golden crust extends around the lower edge and the cheese releases when gently nudged with a thin metal {{tool:spatula}}. If it resists, leave it for another 30 seconds rather than forcing it.
- Slide the spatula fully beneath the disk, turn it decisively, and immediately scatter the dried oregano and crushed red pepper flakes over the browned surface. Cook for 2–3 minutes more. The provoleta is done when the second side is well browned, the perimeter bubbles vigorously, and the center yields and bulges slightly when pressed with the spatula but has not collapsed into a pool. An {{tool:instant-read-thermometer}} inserted sideways into the center should register about 150–160°F (66–71°C).
Finish and serve
- Remove the skillet from the heat. Drizzle the cheese with 2 tsp (10 ml) extra virgin olive oil and scatter over the parsley. Set the hot skillet on a heatproof {{tool:cutting-board}} and serve immediately, warning diners that both the pan and cheese are extremely hot. Spoon or lift the molten cheese onto the grilled country bread while the browned edges are still crisp.
