This is a classic for the "Asados" (barbecue). It is a thick layer of melted provolone cheese served as an appetizer before the meat. You can eat it alone or with bread. The real recipe call for grilling the cheese directly in the "parilla", however this is very difficult to master. Here is a easier version.
1 inch thick slice of provolone cheese
3 tsp fresh oregano, chopped
1 tsp crushed red pepper
You will need a cast iron griddle, aluminum plate or thick aluminum foil for this recipe. Put the griddle over the grill and wait until it is super hot. Add the slice of cheese and top with 1/2 of the oregano and 1/2 of the pepper. Wait until the bottom turns brow and begins to melt. Turn over, top with the rest of the condiments. When the cheese begins to melt and the bottom is brown is ready to enjoy...!!!
I will talk about "Asado" next time. Don't forget to check the "chimichurri sauce to accompany the meat...
Wikipedia http://en.wikipedia.org/wiki/Provoleta has some interesting facts about provoleta.
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