1. Cut the provolone into two discs about 2 cm thick (best cut from a whole log) and put in the freezer for 20-30 minutes – this stops it melting straight away in the heat.
2. Heat a cast-iron pan (or grill) until very hot.
3. Brush the cheese discs with a little olive oil and place in the hot pan; cook for 2-3 minutes until a golden-brown crust forms underneath.
4. Carefully turn with a wide spatula, sprinkle with oregano and chilli flakes and cook for another 1-2 minutes until the centre is melting but the disc still holds together.
5. Meanwhile, stir the crushed garlic into the olive oil and brush it over the toasted bread slices.
6. Serve the provoleta immediately, in the pan, with the toast and chimichurri, while it's still gooey.
Tip: It's the essential opening of an Argentine asado: the cheese goes over the embers before the meat, and everyone scoops their share from the shared pan with bread.
These cookies are essential for the website to function properly. The website cannot work without them and they cannot be disabled.
These cookies help us understand how visitors use the website. Data is collected anonymously using Google Analytics to help us improve the site.