Provoleta: The Grilled Cheese That Starts Every Argentine Asado

The sun dips below the horizon, casting a golden hue over the vineyard at Hill Top Winery. The air is filled with the savory aroma of meat sizzling over open flames, but before the main event, there’s a dish that captures the attention of every guest: provoleta. This Argentine staple is not just an appetizer; it's a tradition that embodies the spirit of communal dining.

What is Provoleta?

Provoleta is Argentina's answer to grilled cheese, but it's far from the sandwich variety you might be familiar with. It starts with a simple yet distinct ingredient: provolone cheese. In this South American twist, the cheese is sliced into thick rounds, seasoned with herbs like oregano, and kissed by the flames until it reaches a state of gooey perfection. The result is a melty, slightly crisped cheese that begs to be pulled apart and shared.

At Hill Top Winery, Chef Pablo Ranea's live-fire expertise brings this dish to life, using techniques honed in his home of Mendoza. If you're dining at the vineyard, you can savor this dish alongside other Argentine delights like empanadas and grilled octopus. Explore the full menu here.

The Right Cheese for Provoleta

When making provoleta, the cheese choice is crucial. While provolone is standard, look for a version that's firm enough to hold its shape when grilled but still creamy. Some cooks recommend a slightly aged provolone to add depth of flavor.

Tips for Choosing Provolone:

• Texture: Opt for a firm, semi-hard cheese.
• Flavor: Aged provolone offers a sharper taste that balances well with the herbs and olive oil.
• Cut: Slices should be about half an inch thick to ensure they don’t fall apart on the grill.

How to Make Provoleta

Grilling cheese can be tricky, especially if you're new to live-fire cooking. Here’s how to make sure your provoleta turns out perfectly every time.

Ingredients:

• 1 round of provolone cheese (about ½ inch thick)
• Olive oil
• Dried oregano
• Red pepper flakes (optional)
• Salt

Instructions:

1. Prepare the Grill: You’ll want a medium-high heat for grilling. Ensure your grill grates are clean and lightly oiled to prevent sticking.
2. Season the Cheese: Brush both sides of the provolone slice with olive oil. Sprinkle with oregano, salt, and red pepper flakes if desired.
3. Grill the Cheese: Place the cheese directly on the grill. Allow it to cook for about 2-3 minutes per side, or until the edges are golden and crispy.
4. Serve Immediately: Transfer the cheese to a warm plate and serve with crusty bread or alongside a fresh salad.

Pairing Provoleta with Wine

At Hill Top Winery, enjoying provoleta with a glass of wine from their Valley Center vineyard enhances the dining experience. Consider pairing this dish with a Sangiovese or a Ranch House Red blend. Both offer a robust complement to the rich and creamy flavors of the cheese.

Experience Provoleta at Hill Top Winery

If you're in North County San Diego or planning a visit, don't miss the chance to savor authentic Argentine provoleta at Hill Top Winery. With live music every Saturday and a picturesque setting, it's an experience that transcends just dining. Make your reservation today and immerse yourself in the flavors of Argentina right here in Valley Center.

FAQs

What is provoleta?
Provoleta is an Argentine dish made from provolone cheese, grilled until melty and slightly charred, often seasoned with herbs like oregano.

How do you make provoleta at home?
To make provoleta, slice provolone cheese into thick rounds, season with olive oil and herbs, and grill it on medium-high heat until golden.

What cheese is used for grilled provolone in Argentina?
Provolone cheese is used, typically a firm, slightly aged variety to ensure it melts well while holding its shape.

Can I make provoleta without a grill?
Yes, you can use a cast-iron skillet on the stovetop to achieve similar results, ensuring you flip the cheese carefully.

What wine pairs well with provoleta?
A Sangiovese or Ranch House Red blend from Hill Top Winery pairs beautifully with the rich flavors of provoleta.