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Argentinian cheese
Sliced
provoleta
grilling on a typical Argentine
asado
rack
Provoleta
is an
Argentine
variant of
provolone cheese
described as "Argentine pulled-curd provolone cheese". It can be heated on a grill, or indoors in a cast-iron pan. The cheese is firm and can hold its shape when grilled.
[1]
It was introduced in Argentina by Natalio Alba, a native of the
Italian
region of
Calabria
, who created this cheese inspired by typical cheeses of his region such as
provola silana
and
caciocavallo
, combining it with the tradition of Argentine
asado
.
Small discs of locally produced provolone cheese of 10 to 15 cm (4 to 6 inches) in diameter and 1 to 15 cm (0.5 to 6 inches) in height are often eaten at the start of an
asado
(barbecue), before the grilled meat. The provolone, coated with flour and often topped with chilli flakes and oregano, is placed directly on the grill, on small stones or inside a foil plate, and cooked until part-melted. The
provoleta
may be seasoned with
chimichurri
, a mixture of oils and spices, and is usually eaten communally with bread.
[2]
Stuffed
provoleta
(
Spanish
:
provoleta rellena
) is a
provoleta
stuffed with assorted fillings that could include ham, barbecue sausage or
morcilla
blood sausage
, cheese, vegetables, peppers and onions.
[3]
See also
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edit
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References
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