Iniciante
Brazilian
Pão de Queijo (Cheese Bread)
Fonte: Tradicional
45 min690 kcal
VegetarianoSem glúten
Provoleta
A thick round of provolone dusted with oregano and chilli, grilled in a small pan until the outside crusts and the middle goes liquid — the first thing off the fire at every asado.
Fonte
Receita de Argentine parrillas · 🏺 Tradicional · The grill, and the person who owns it — a wood fire burned down to embers, meat laid on wide bars, and three hours during which nobody is in a hurry.
Argentine · grilled cheese — An ownerless traditional dish, so no cook is credited. The cited article confirms provoleta as the Argentine variant of provolone, described as an Argentine pulled-curd cheese made for grilling. Quantities and the dry-the-surface step are this book's own.
Veja como se faz · 3 vídeos
⏱ 20 min🍽 4 porções🔥 420 kcal🇦🇷 Argentina🌶️
HalalVegetarianoSem glútenSem oleaginosas
Modo de preparo
Leave the cheese uncovered in the fridge for 2 hours so the surface dries out.
💡 A dry surface is what crusts. A wet one just melts, and the difference is entirely those two hours.
Press the oregano and chilli into both faces and drizzle with the oil.
Set a small cast-iron pan directly on the grill over medium embers and let it get properly hot.
Lay the cheese in and leave it 4 minutes without touching it, until a crust forms underneath.
Turn it once with a spatula and give it 3 minutes more. The middle should bulge and the edges should be dark.
💡 One turn, and take it off before it goes fully liquid. Overcooked provoleta separates into oil and rubber in about a minute.
Carry it to the table in the pan and eat it immediately with bread, straight from the pan.
💡 Dicas
- It has about four minutes of life once it comes off the fire. Serve it the second it is ready, before anything else.
- A small cast-iron pan or a terracotta dish is easier than putting the cheese on the bars directly, and loses none of it.
- Oregano and chilli are the standard. Some parrillas add a spoon of chimichurri at the table and nobody objects.
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