Provoleta

Provoleta is a traditional Argentine dish made from provolone cheese. It is often served as a starter at Asado, the Argentine barbecue, and has a unique preparation and serving style that distinguishes it from other cheese dishes.

History

The dish is believed to have originated from the Italian immigrants who came to Argentina in the late 19th and early 20th centuries. They brought with them their culinary traditions, including the use of provolone cheese. Over time, this cheese was incorporated into the local cuisine, resulting in the creation of Provoleta.

Preparation

The preparation of Provoleta involves slicing a thick piece of provolone cheese, which is then placed in a small, shallow dish or a specially made iron skillet. The cheese is seasoned with oregano and chili flakes, and sometimes with a bit of tomato or bell pepper. It is then grilled until it becomes bubbly and slightly browned. The dish is served hot, often with a slice of crusty bread to scoop up the melted cheese.

Variations

There are several variations of Provoleta, depending on the region in Argentina. Some versions include the addition of ham, bacon, or other types of meat. Others might include different types of herbs and spices, or additional types of cheese.

Cultural Significance

Provoleta is more than just a dish in Argentina; it is a part of the country's cultural identity. It is commonly served at social gatherings and is a staple at asados, the traditional Argentine barbecue. The dish's popularity has also spread to other countries in South America, and it is starting to gain recognition in other parts of the world as well.

See Also

• Argentine cuisine
• Asado
• Provolone

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