Grill & BBQ
Provoleta
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Melted provolone with oregano and chili, served with toasted bread. A plancha or small ovenproof pan holds the cheese together.
Timing
- Preparation: 10 minutes
- Cooking time: 10 minutes
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 535 kcal
- Protein
- ≈ 29.6 g
- Carbohydrates
- ≈ 20.2 g
- Fat
- ≈ 36.6 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Provolone 45% fat i. Tr. for reference. One tablespoon of olive oil: 13.65 g. Four unweighed slices of bread are explicitly modeled with 40 g of white bread each; this is a variable portion scenario. Small amounts of oregano and chili are excluded.
Quantity assumptions and ingredient mapping
- 400 g provolone cheese in one piece, in 4 thick slices · ≈ 400 g · Assumed quantity / reference product
- 1 tablespoon olive oil · ≈ 13.65 g · Assumed quantity / reference product
- 4 slices of rustic bread · ≈ 160 g · Assumed quantity / reference product
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 400 g provolone cheese in one piece, in 4 thick slices
- 1 teaspoon dried oregano
- 1/2 tsp chilli flakes
- 1 tablespoon olive oil
- 4 slices of rustic bread
Instructions
- Bring griddle or small ovenproof pan to medium heat.
- Lightly brush cheese with oil and place on hot surface; Fry without strong movement until the underside takes on color.
- Turn carefully or, if using the pan, apply indirect heat from above until the cheese is soft.
- Season with oregano and chili and serve directly with toasted bread.
Tips
- Equipment: Parrilla
- Food Safety: Hot griddles and melted cheese cause risk of burns; Use fireproof cookware.
- Technique: Provoleta is an Argentine cheese appetizer; Recipe as a kitchen-friendly interpretation.
- Tip: Prepare cheese on a plancha or in a small grill pan so that nothing drips through the grill.
You can also find this recipe in Svens Feuerküche – Grillen um die Welt. Look inside the book · View on Amazon ↗
