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Argentina - Provoleta with Chimichurri sauce

Updated: Jun 15, 2021

Melted cheese!

Aneri's note: I thought Argentina was going to be tough. “Argentina is a vegetarian’s paradise!”, said no one ever. Argentina was my planned destination of 2020, but alas it was 2020 so that didn't happen. My friends who have been especially enjoyed the wineries in Argentina.


Provoleta with Chimichurri sauce

Hot gooey cheese? Sign me up! This Argentinian side is called Provoleta. If you prefer a vegan alternative, I also think just slathering chimichurri sauce on bread is as delicious.

Chimichurri (vegan):

Fresh parsley - 1/2 cup chopped

Oregano - 1 TB fresh chopped or 1 TSP dried

Garlic cloves - 3 cloves, minced

Extra virgin olive oil - 3/4 cup

Salt & pepper to taste

Red pepper - 1 TSP

Red or white wine vinegar - 1 TB

Water - 2 TB

Provoleta cheese (vegetarian):

Provolone cheese - 8 oz

Oregano - 1 TB fresh or 1 TSP dried

Crushed red pepper - 1/2 TSP

Baguette - 1, sliced


1. Make the chimichurri: In a small bowl, stir together the parsley, oregano, garlic, olive oil, salt and pepper, crushed red pepper, vinegar and water. Set aside to let flavors meld. Sauce may be prepared up to 1 hour in advance. You could also put all the ingredients into a food processor and process at a low setting if you prefer.

2. Set a small pan over medium-high heat. When pan is hot, put in the cheese. Sprinkle with half the oregano and crushed red pepper.

3. Cook for about 2 minutes, until the bottom begins to brown. Carefully flip the cheese with a spatula and cook for 2 to 3 minutes more, until the second side is browned and the cheese is beginning to ooze. Transfer cheese to a plate and sprinkle with remaining oregano and crushed red pepper. Serve immediately, accompanied with bread and chimichurri.


Want more recipes? Try the below!

Empanadas by At the Immigrant's Table

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