Baked Argentinian Provoleta
Adapted by Lynn Shipway
Lynn Shipway, one of our long-time customers shared this adaptation of an Argentinian Provoleta recipe she had at the Del Sur Artisan Eats Restaurant. We substituted our Aged Cabre Provolone (a similar cheese), and one of our staff proclaimed it “possibly the best thing I’ve ever eaten.” Prep the onions ahead, and heat this up to order. You can make individual dishes, or in a pie plate or small casserole dish. Serve with crusty bread or hearty crackers.
3 Large Onions, sliced or chopped
2 Tbsp Butter
1-2 Large Tomatoes, sliced or chopped
1 # Provolone, about ¾” thick
Fresh Oregano, chopped
Red Pepper Flakes, Harissa or other spice to taste
- Caramelize the onion in a heavy frying pan with the butter. Stir frequently and make sure not to burn. These can be made ahead and kept refrigerated.
- Set the oven to 450 degrees. Brush the provolone with a little olive oil and bake for about 5-8 minutes until bubbly.
- Remove from the oven and top with caramelized onions and chopped fresh tomato. Sprinkle with oregano and your spice of choice and return to the oven for another 4-5 minutes.
- Serve hot