Back to 4 servings provolone cheese, aged, firm, at least 1 inch thick cooking oil, for the grill or provoletera flour, small pinch, optional dried oregano, for topping red pepper flakes, for topping olive oil, for drizzling
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1 Step 1: Preheat the grill and wipe the grates with a high-quality cooking oil. If using a provoletera, place it directly over the charcoal for at least 7 minutes and coat it lightly with oil.2 Step 2: To help with crust formation, you can dust the cheese with a small pinch of flour. This is especially helpful when using lower-quality or moist cheese.3 Step 3: Let the cheese sear for 1–2 minutes without moving it, until the bottom develops a golden crust.4 Step 4: If cooking directly on the grill, rotate it 90° after minute 1, for a more even sear.5 Step 5: If using an iron provoletera, gently loosen the edges with a spatula.6 Step 6: Carefully flip the provolone cheese. To help it release from the provoletera, move it briefly to the cooler heat zone.7 Step 7: Grill for another 2 minutes.8 Step 8: Remove it from the grill.9 Step 9: Invert the provoletera onto a wooden cutting board and let the cheese slide out gently.10 Step 10: Top the provoleta with oregano and red pepper flakes, drizzle with olive oil and slice into triangles to serve.getsaucepan.com/r/a0312b64-9024-4755-8a64-39b5198903ad · Original: https://gaucholife.com/blogs/all/how-to-cook-argentinian-grilled-provolone-cheese-provoleta-26enmo?srsltid=AYCX9vJoSPBdiCCN2BjH7opph57owtFRLJq4yEdxzBsOoMBCfp0hJDK_
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