a perfect lunch… alternately titled “crusty borders, part II”

I´ve rarely talked about cheese here. It´s definitely NOT because I don´t like it, it´s just that it´s always there (try to find savory recipes of mine without parmessan cheese, I dare you!). And I rarely use fancy cheese, so I don´t have any excuse to stop and discuss this or that type of cheese.

provoleta 3

Well, today is that day, and the cheese is called “provoleta”. As you can guess is a sort of provolone cheese which is grilled to serve alongside our famous “asados” (barbecues.) Just imagine this: a big chunk of hard cheese put on a grill till it morphs into a crusty shell with a soft, gooey, cheesy interior.


The taste is that of provolone cheese, which is similar to parmessan, so you can just imagine how good this is.

provoleta... melting

I´m a bit of an embarrassment to my country in terms of my beef-eating habits, meaning I rarely eat beef, so I had a small piece of provoleta with a huge spinach salad and some of my homemade white batter bread. I don´t know about you, but that is my idea of a perfect lunch right there: crunchy, yet soft cheese, raw spinach and two incredible pieces of bread grilled along with the cheese.

provoleta 2

As there isn´t really a recipe for the provoleta, just with an invitation to come to Argentina and try it for yourself, I´m gonna give you the recipe for the white batter bread (courtesy of Deb), which is one of my favorite breads ever, is easy to make and doesn´t require kneading for those of you afraid of that part of bread-making.

white batter bread II

I hope you all have a wonderful weekend with at least one wonderful, perfect lunch… see you on Sunday with my first-ever Daring Bakers challenge! 🙂

white batter bread


White Batter Bread
From the ICE’s Techniques of Bread Baking 1 (as seen here)2 cups warm milk, about 110 degrees
2 ½ teaspoons (1 envelope; some argue it’s actually 2 ¼ tsp. If you have more time, use the lesser amount) active dry yeast
4 cups unbleached, all-purpose flour
1 tablespoon salt
1 tablespoon sugar
5 tablespoons unsalted butter, melted or vegetable oil (around 70 grams)
1. Whisk yeast into warm milk and set aside while preparing other ingredients. (About 5 minutes does the trick.)
2. Whisk yeast into salt, sugar and butter.
3. Beat in flour to make a smooth batter, you’ll want to do this for a few minutes.
4. Pour into buttered loaf pan and let rise, covered with a towel or plastic, until doubled.
5. When it’s almost doubled, preheat the oven to 400 degrees and set a rack at the middle level.
6. When it’s completely risen, place in oven and bake about 30 minutes, until it’s golden brown and firm, and the internal temperature is about 210 degrees.
7. Unmold the loaf and let it cool completely on a rack.


Filed under Argentina, bread, food, savory

5 responses to “a perfect lunch… alternately titled “crusty borders, part II”

  1. I’m coming over to try it as soon as I get rich!

  2. Looks delicious! Mmm….cheesy goodness….Love it!

  3. What a fabulous salad, and the cheese leaves me breathless with anticipation!

  4. Okay now wait.. are you saying that is just a hunk o’cheese slapped on the grill until the outside gets crusty and the inside gets melty ooey gooey??

    HOLY COW! Well.. jeez.. what you’ve got there is simply HEAVEN ON A PLATE! I’d never in a million years think to do this.. I can’t wait to try!

    The bread looks amazing as well – and I agree the perfect compliment to that hunk o’cheese would be a simple spinach salad.. YUM!

    I love reading your posts regarding Argentina foods and such.. me thinks I’m quite jealous of how your country eats! =)


  5. Sil (Bs As)

    I “dust” the piece of provoleta with some flour before tossing it on the grill, try it, the flour helps getting the crunchy texture (shhh, but it’s not an idea of mine, I’ve seen a parrillero do it once! ) =)

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