Provoleta
Encyclopedia
Provoleta is a trademark for more than 40 years which corresponds to a Argentine variant provolone cheese whose name is “Spinning Argentine provolone cheese.”
Is a barbecue
d cheese
dish consumed in Argentina
and Uruguay
.
Natalio Alba is the man who invented this cheese. He understood that to unify the Italian-Argentine food habits, it was interesting to create a cheese that may accompany the roast (as in Italy provolone cheese is very appealing as is the roast in Argentina ). This cheese started to manufacture it in about 1940 and then with the success recorded PROVOLETA mark in 1963.
It took several years to find the right spot in the preparation of this cheese so it does not melt when it comes to grilling, and a layer is crispy on the outside and melted a little inside.
To achieve this, it incorporates the techniques of pulp layer in the preparation of the mass of the Provolone cheese. Thus was born Provoleta.
Small discs of locally-produced 'provolone' cheese of 10 to 15 cm in diameter and 1 to 2 cm in height are generally consumed at the start of the asado
, before the grilled meat. The provolone, often topped with chilli and oregano, is placed directly on the grill, on small stones or inside a foil plate and cooked until melted. The provoleta may be seasoned with chimichurri
, a mixture of oils and spices, and usually eaten communally with bread.
Is a barbecue
Barbecue
Barbecue or barbeque , used chiefly in the United States, Canada, the United Kingdom, New Zealand and Australia is a method and apparatus for cooking meat, poultry and occasionally fish with the heat and hot smoke of a fire, smoking wood, or hot coals of...
d cheese
Cheese
Cheese is a generic term for a diverse group of milk-based food products. Cheese is produced throughout the world in wide-ranging flavors, textures, and forms....
dish consumed in Argentina
Argentina
Argentina , officially the Argentine Republic , is the second largest country in South America by land area, after Brazil. It is constituted as a federation of 23 provinces and an autonomous city, Buenos Aires...
and Uruguay
Uruguay
Uruguay ,officially the Oriental Republic of Uruguay,sometimes the Eastern Republic of Uruguay; ) is a country in the southeastern part of South America. It is home to some 3.5 million people, of whom 1.8 million live in the capital Montevideo and its metropolitan area...
.
Natalio Alba is the man who invented this cheese. He understood that to unify the Italian-Argentine food habits, it was interesting to create a cheese that may accompany the roast (as in Italy provolone cheese is very appealing as is the roast in Argentina ). This cheese started to manufacture it in about 1940 and then with the success recorded PROVOLETA mark in 1963.
It took several years to find the right spot in the preparation of this cheese so it does not melt when it comes to grilling, and a layer is crispy on the outside and melted a little inside.
To achieve this, it incorporates the techniques of pulp layer in the preparation of the mass of the Provolone cheese. Thus was born Provoleta.
Small discs of locally-produced 'provolone' cheese of 10 to 15 cm in diameter and 1 to 2 cm in height are generally consumed at the start of the asado
Asado
Asado is a term used both for a range of barbecue techniques and the social event of having or attending a barbecue in Argentina, Uruguay, Paraguay, Chile and southern Brazil. In the former countries asado is also the standard word for barbecue. An asado usually consists of beef alongside various...
, before the grilled meat. The provolone, often topped with chilli and oregano, is placed directly on the grill, on small stones or inside a foil plate and cooked until melted. The provoleta may be seasoned with chimichurri
Chimichurri
Chimichurri or Chimmichurri is a variant of green sauce, though there is a red version as well , also used as a marinade, for grilled meat...
, a mixture of oils and spices, and usually eaten communally with bread.