Smoked Provoleta
Smoked Provoleta
Provoleta is eaten at every Argentinian barbecue. This appetizer has its origins from Italy, which happens to have a large population of immigrants in Argentina. Traditionally, provoleta is prepared on a grill or in the oven, using a cast iron skillet. I took it one step further and smoked my provoleta. If using an oven or grill, preheat to 400 degrees. Cook for 10 minutes, then broil for 2. If using a smoker, preheat to 250 degrees. Smoke for 30 minutes. Serve the provoleta with a crusty baguette and chimichurri sauce.
Equipment
- Electric Smoker
- 6”-8” cast iron skillet
Ingredients
- 1” thick provolone cheese
- 2 tbsp flour
- 1 tbsp olive oil
- 1 tsp oregano
- 1/2 tsp chili flakes
To Serve
- crusty baguette toasted and sliced
- chimichurri sauce
Wood Chips
- hickory
Instructions
- Flour the provolone disc.
- Place in a small cast iron skillet. Drizzle with 1 tbsp of olive oil. Season with oregano and chili flakes.
- Place in a 250 degree preheated electric smoker.
- Smoke for 30 minutes until the provolone has completely melted and has color from the smoke.
You must be logged in to post a comment.