ARGENTINIAN BREAD RECIPES RECIPES

In Argentina, a thick slice of provoleta, a provolone-type cheese, is cooked over coals until browned and bubbling, then served as a mouthwatering appetizer with bread. It’s a bit like fondue or queso fundido but not quite as molten and melty. Typically, a large meal, or asado, of grilled sweetbreads, sausages and various cuts of beef follows, but provoleta makes a great snack with drinks, regardless of what you serve afterward. For ease of preparation, provoleta can be cooked in a cast-iron pan, under the broiler or baked in a hot oven. If you want success at cooking provoleta the traditional way, directly on the grill, leave the cheese uncovered at room temperature for several hours or overnight to dry the exterior a bit. A dab of chimichurri salsa is usually served alongside.

Provided by David Tanis

Total Time 30 minutes

Yield 4 to 6 servings

Number Of Ingredients 12

• Ingredients

Nutrition Facts : @context http//schema.org, Calories 439, UnsaturatedFatContent 19 grams, CarbohydrateContent 29 grams, FatContent 29 grams, FiberContent 2 grams, ProteinContent 16 grams, SaturatedFatContent 9 grams, SodiumContent 637 milligrams, SugarContent 3 grams, TransFatContent 0 grams