Three ingredients. That’s all it takes to get yourself into oozing cheesy Argentinian nirvana with this easy to make provoleta.
cut 1 inch thick
fresh oregano leaves
Lay your slab of provolone onto the kitchen bench and press some fresh oregano leaves onto the top. Scatter some chilli flakes over as well, pressing down gently so they stick.
Heat a 12-14 cm cast iron skillet over medium-high flame. Lay the cheese in the skillet, unseasoned side down. Cook for a couple of minutes, or until it gets nice and golden on the bottom.
Flip the cheese over with a spatula and cook the other side as well, until it all melts and fills the skillet.
To serve, garnish with more oregano leaves and chilli flakes. Simply dunk into it with the toasted bread.