Provoleta: Difference between revisions
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{{Short description|Argentinian cheese}} |
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| ⚫ | '''Provoleta''' is an Argentine variant of [[provolone cheese]] described as "Argentine pulled-curd |
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| ⚫ | '''''Provoleta''''' is an [[Argentine cuisine|Argentine]] variant of [[Provolone|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.<ref>{{cite book |last=Raichlen |first=Steven |title=Indoor! Grilling |date=2004 |publisher=Workman Publishing Company |isbn=9780761159599 |url=https://books.google.com/books?id=QfAA15thKm8C&pg=PA28}}</ref> |
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It was introduced in Argentina by Natalio Alba, a native of the [[ |
It was introduced in Argentina by Natalio Alba, a native of the [[Italy|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]]''. |
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Small discs of locally produced provolone cheese of {{convert|10|to|15|cm|in|0|abbr=in}} in diameter and {{convert|1|to|15|cm|in|round=0.5|abbr=in}} in height are often eaten at the start of an '' |
Small discs of locally produced provolone cheese of {{convert|10|to|15|cm|in|0|abbr=in}} in diameter and {{convert|1|to|15|cm|in|round=0.5|abbr=in}} 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.<ref>{{cite web |url=https://travelfoodatlas.com/provoleta-recipe |title= Authentic Argentine Provoleta}}</ref> |
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Stuffed provoleta ({{ |
Stuffed ''provoleta'' ({{langx|es|provoleta rellena}}) is a ''provoleta'' stuffed with assorted fillings that could include ham, barbecue sausage or ''morcilla'' [[blood sausage]], cheese, vegetables, peppers and onions.<ref>{{cite book |title=¡Un aplauso para el asador!| date=April 2016 | publisher=Penguin Random House Grupo Editorial Argentina | isbn=9789500754446 |url=https://books.google.com/books?id=QibPCwAAQBAJ&pg=PT41}}</ref> |
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==See also== |
==See also== |
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{{Portal|Argentina|Food}} |
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* [[Argentine cheese]] |
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==References== |
==References== |
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{{Argentine cheeses}} |
{{Argentine cheeses}} |
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{{Cheese dishes}} |
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{{Barbecue}} |
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[[Category:Argentine cuisine]] |
[[Category:Argentine cuisine]] |
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{{Uruguay-cuisine-stub}} |
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Latest revision as of 15:00, 25 October 2024
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
[edit]
References
[edit]- ^ Raichlen, Steven (2004). Indoor! Grilling. Workman Publishing Company. ISBN 9780761159599.
- ^ "Authentic Argentine Provoleta".
- ^ ¡Un aplauso para el asador!. Penguin Random House Grupo Editorial Argentina. April 2016. ISBN 9789500754446.
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