That’s all it takes to get yourself into cheesy Argentinian nirvana.
Argentina is all about eating meat. Well, a good chunk of its cuisine is, anyway. But the good thing for us cheese lovers is that many parrilla and asado menus have this as an option.
It was invented by a cheese-making Italian immigrant more than 70 years ago – a guy that wanted to add grilled cheese to the meat-filled parrillas. He chose provolone as it stood up to direct heat much better than others, due to its semi-firm texture.
True parilleros know they should leave the provolone out of the fridge for several hours before slapping it over the coals. This dries out the surface so it crisps beautifully and holds its shape
Others choose to cook the cheese in a ceramic or cast iron dish – as I have done – so the diner can dunk into it with bread. Either way it’s a delightfully sinful experience.
The best bits? That golden, caramelised crust that’s spent time against the hot skillet. Oooh yeah!
Many parrillas team it with charred red capsicum, bacon and other ingredients, just like the one I savoured at El Desnivel in Buenos Aires. It’s so good!