There’s nothing like a runny provoleta cheese melted in a cast-iron “provoletera” pan over an open flame. The famous Argentine cheese melts beautifully and is compatible with various toppings. How does a melted provoleta topped with caramelized onions sound?
The provoleta is a classic, and a must in every Asado, Argentina’s famous grilled feast. Provoletas add a layer of excitement to the otherwise meat-based meal. Besides, it’s hard to argue cheese doesn’t make any meal more comforting!
Provoletas are ideal for grilling and are easier to find than ever. The South American cheese is inspired by the Italian provolone, but it has evolved into a new type of cheese, easier found in South American specialty stores.
Substitutes for Provoleta
Although substituting this grilling cheese is no easy feat, if you already have a provoletera pan (which prevents the cheese from melting through a grill into the charcoal), then you can use other types of cheese.
Fontina, Gouda, Asiago, Taleggio and Provolone itself are excellent substitutes for provoleta. Of course, if you can, find the real deal. Argentine provoleta is specifically designed to be cooked on the grill! How to beat that?
Now that you know about provoleta, let’s learn how to cook it and top it with sweet, caramelized onions.
Provoleta with Caramelized Onions Recipe
Servings: 2
Prep time: 5
Cooking time: 15
Total time: 20
Ingredients:
- 1 provoleta wheel (more if needed)
- 4 large yellow onions
- 2 tbsp lard
- 1 tbsp sugar (optional)
- Fresh rosemary, as a garnish
Directions:
- Peel the onions and slice them. Rinse under a stream of cold water and drain. Pat dry.
- Add the lard and the onions in a skillet over a low flame. Stir well. If in a hurry, add a tablespoon of sugar to speed up the process.
- Stir constantly until the onions are caramelized and soft.
- Place the provoleta in a “provoletera” pan and cook over medium heat until soft and melted three-fourths of the way.
- Top the provoleta with a few tablespoons of caramelized onions and garnish with fresh rosemary.
- Repeat as necessary for the rest of your provoleta.
