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I bring you this recipe that couldn’t be easier in the kitchen.
For you who soak half-cooked rice. For you who make popcorn in the microwave.
This is something that has zero chance of going wrong. Zero difficulty. And yet it can impress your guests because it’s so awesome.
I’m talking about Provoleta, the Argentinian Parrillas classic. It’s the simplest thing in the world, but its effect is out of proportion to its ease of preparation: cheese Melted and pulled by the string, it was delicious eaten with bread.
Or with potatoes. Or on its own.
Provoleta is basically a hunk of warm provolone cheese. Protein, fat, salty goodness, all in a very small serving.
It can be prepared on an Argentine grill, in which a whole slice of cheese is used, or in a fireproof container in the oven.
But I made this recipe with you in mind so it will go in the air fryer.
Because I know you, who can’t cook, have an air fryer. It’s a great appliance that can be used for many other things besides heating up wilted chicken nuggets and potatoes delivered from the burger joint.
All you need is cheese, an air fryer, and any fireproof container.
Not all provolone is created equal. In Brazil we are used to cheeses that are super salty and smoked.
To avoid getting too strong, it’s best to buy provolone that has only been aged and not smoked. While it’s hard to find, it does exist, and that information is included in the fine print on the package.
To enhance the flavor of the provoleta, I recommend having some tomatoes, which add acidity and freshness.
There’s also chimichurri, an Argentinian barbecue sauce made from herbs, garlic, oil, and vinegar. I’ve posted the recipe for that here. But, frankly, you’ll use very little chimichurri, so it’s easier to buy it ready-made.
It’s so easy. Even you can do it.
Provoleta
Performance: 2 servings
difficulty: Ridiculous
raw material
150 g provolone cheese
4 Tomato Sweet Grapes
1 tablespoon chimichurri sauce
How to do it
Heat air fryer to 200 ºC. Place cheese and tomatoes in a flameproof container. Bake for 10 minutes or until golden brown. Season with chimichurri and serve.
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