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Provoleta
Put the cheese in the freezer for 20 minutes so it holds its shape in the heat. Scatter half the oregano and chilli over the top and press them on lightly.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips.
How long does Provoleta take?
32 min all in — 5 min prep, 7 min cook, 20 min rest. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 people. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Easy.
How spicy is it?
Mild.
What allergens should I watch?
This recipe is labelled for Milk. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Vegetarian, Gluten-free, Nut-free.
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What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Frying pan, Oven.
How much salt do I put in?
This recipe does not list a salt amount. We will not invent one.
What can I use instead?
Provolone → Halloumi or Greek kefalotyri. Both hold their shape on the grill and brown well. They are saltier and do not stretch the same way.
What should I watch for?
Do not move it early. A crust that has not formed yet tears and the cheese leaks out.
Any tips from this recipe?
On a charcoal grill, oil the cheese and the clean grate, cook over hot coals for three minutes, flip once with a wide spatula when the crust lets go, and cook two minutes more. Eat it at once. As it cools it turns rubbery. Pre-sliced deli provolone is too soft and too thin. Ask for a thick slice cut from a whole provolone, or buy Argentine provoleta discs.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.