Today we’re heading to Argentina, the land of passionate tango, boundless pampas, and one of the world’s most meat-loving, generous cuisines. Two iconic dishes that Argentines have been making with love from generation to generation are already waiting for you.
An iconic Argentine appetizer-meets-main: a thick disc of provolone cheese grilled or fried in a cast-iron skillet until it forms a crisp golden crust outside and a stretchy, molten center within. Served sizzling, with oregano and chili flakes, alongside crusty bread—it’s an explosion of salty, smoky, spicy flavor.
Ingredients (for 2 servings):
• Aged provolone cheese (Provolone Piccante) — 400 g (one solid piece, 2–2.5 cm thick)
• Extra-virgin olive oil — 1 tablespoon
• Dried oregano — 1 teaspoon
• Red chili flakes (peperoncino) — 0.5 teaspoon
• Freshly ground black pepper — to taste
• Ripe tomato — 1 piece (about 120 g)
• Country bread or ciabatta — for serving
Preparation:
Step 1. Preparing the cheese.
Take the provolone and cut it into discs exactly 2–2.5 cm thick. This is critical: too thin, and it will melt through completely and spread out; too thick, and it won’t heat through to the center. The disc should be about 10–12 cm across. Pat the surface of the cheese dry with a paper towel to remove excess moisture. Ready when: the cheese feels dry to the touch, a neat disc with no cracks.
Step 2. Preparing the tomatoes.
Wash the tomato, remove the stem, and slice it into thin rounds 3–4 mm thick. Set aside. These rounds will go on top of the cheese at the end.
Step 3. Heating the skillet.
Place a cast-iron skillet (or a small individual cast-iron skillet, a provolonera) over high heat. Heat it without oil for 3–4 minutes. To test: drop a little water onto the surface—it should evaporate instantly with a distinctive hiss. The skillet needs to be blazing hot.
Step 4. Frying the cheese—the first side.
Brush the bottom of the skillet with a thin layer of olive oil (literally 0.5 teaspoon). Carefully place the cheese disc in the skillet. Cook over medium heat for 3–4 minutes, WITHOUT MOVING the cheese. Ready when: the underside turns a deep golden brown, the edges of the cheese begin to melt and bubble slightly, and an intense nutty aroma emerges.
Step 5. Flipping and the second side.
Using a wide spatula, carefully but confidently flip the cheese disc. Arrange the tomato rounds on top, then sprinkle with oregano and chili flakes. Cook for another 2–3 minutes. Ready when: the second side is also covered in a golden crust, the cheese inside has turned stretchy and begun to “sink” slightly around the edges, but still holds its disc shape.
Step 6. The final touch under the grill (optional, but authentic).
If your oven has a top grill (broiler), move the skillet beneath it for 60–90 seconds, so the tomatoes wilt slightly and the cheese surface takes on a few light char marks. Ready when: the tomatoes have lost their shine, and the oregano has darkened and released its aroma.
Step 7. Serving.
Serve the provoleta IMMEDIATELY, straight in the cast-iron skillet—it should hiss and bubble. Drizzle with the remaining olive oil and add a pinch of freshly ground black pepper. Set slices of crusty country bread or warm ciabatta alongside. The cheese must be eaten while it’s still stretchy—once cooled, provolone loses its magic.
💡 Fact: Provoleta is an indispensable part of an Argentine asado; it is always served first, while the meat is still cooking over the coals. Argentines say: “An asado without provoleta is like tango without music.” The dish appeared thanks to Italian immigrants, who brought the tradition of making provolone to Argentina—but it was the Argentines who came up with grilling it in one whole piece.
A thick, hearty, warming lentil stew with smoked meats, vegetables, and paprika—an Argentine “home-style classic,” made in every family, especially in winter. It tastes deep and smoky, with the velvety texture of tender-cooked lentils and juicy chunks of chorizo. This is food that hugs you from the inside.
Ingredients (for 4–6 servings):
• Brown or green lentils (dried) — 400 g
• Smoked chorizo (Spanish-style) — 250 g
• Bacon or pancetta — 150 g
• Large onions — 2 pieces (about 300 g)
• Medium carrots — 2 pieces (about 200 g)
• Red bell pepper — 1 piece
• Medium potatoes — 2 pieces (about 300 g)
• Garlic — 4 cloves
• Canned tomatoes in their juice — 400 g (1 can)
• Sweet smoked paprika (pimentón) — 2 teaspoons
• Ground cumin — 1 teaspoon
• Bay leaves — 2 pieces
• Olive oil — 2 tablespoons
• Beef or vegetable stock — 1.2 liters
• Coarse salt — to taste
• Black pepper — to taste
• Fresh parsley — 1 bunch, for serving
Preparation:
Step 1. Preparing the lentils.
Sort through the lentils, removing damaged grains and small bits of debris. Rinse under cold running water 2–3 times, until the water runs clear. NO soaking is needed—brown and green lentils cook without soaking. Drain in a sieve and set aside.
Step 2. Cutting the vegetables and meat.
Peel the onions and dice them finely into 5×5 mm cubes. Peel the carrots and cut them into 8×8 mm cubes. Remove the seeds and membranes from the bell pepper, then cut it into 10×10 mm cubes. Peel the potatoes and cut them into 15×15 mm cubes (larger than the other vegetables, so they do not cook down into mush). Finely chop the garlic with a knife. Slice the chorizo into half-moons 7–8 mm thick. Cut the bacon or pancetta into strips 1 cm wide and 3–4 cm long.
Step 3. Frying the meat components.
In a heavy-bottomed pot (or Dutch oven), heat the olive oil over medium heat. Add the bacon and fry for 4–5 minutes, stirring occasionally, until it renders its fat and turns golden and crisp around the edges. Add the chorizo half-moons and fry for another 3 minutes, until the chorizo releases its orange-red paprika fat. Ready when: the bottom of the pot is coated in fragrant reddish fat, the bacon is crisp, and the chorizo is lightly browned.
Step 4. Sofrito—the vegetable base.
Add the diced onion to the meat. Fry for 5 minutes over medium heat, stirring with a wooden spatula, until translucent. Add the carrots and bell pepper and cook for another 4 minutes. Then add the garlic, smoked paprika, and cumin. Stir quickly and cook for exactly 60 seconds—the spices should bloom, but not burn. Ready when: the kitchen fills with a deep smoky aroma, the vegetables have softened slightly, and the onion is translucent.
Step 5. Assembling and simmering.
Pour in the canned tomatoes, crushing them directly in the pot with the spatula into large pieces. Add the rinsed lentils, diced potatoes, and bay leaves. Pour in the hot stock—the liquid should cover the contents by 2–3 cm. Bring to a boil over high heat, then reduce the heat to low, cover with a lid, leaving a 1 cm gap for steam to escape. Simmer for 35–45 minutes. Every 10–15 minutes, lift the lid and stir, making sure the lentils do not stick to the bottom.
Step 6. Checking doneness and adjusting.
The lentils are ready when the grains are tender but still hold their shape slightly and have not turned into purée. The potatoes should pierce easily with a fork, but not fall apart. The guiso should be thick, like a rich soup: a spoon should stand in it almost upright. If it is too thin, remove the lid and cook for another 5–10 minutes over medium heat. If it is too thick, add a little hot stock. Season with salt and pepper to taste. Remove the bay leaves.
Step 7. Resting and serving.
Take the pot off the heat, cover it with the lid, and let the dish “rest” for 10 minutes—during this time, the flavors will meld into one, and the texture will become even more velvety. Ladle the guiso into deep bowls and generously scatter with chopped fresh parsley. Serve with slices of crusty white bread for dipping.
💡 Fact: In Argentina, there is a belief that guiso de lentejas must be eaten on the 29th of every month—it brings financial prosperity. The tradition is so deeply rooted that on the 29th, the dish appears on the menus of most Argentine restaurants and cafeterias, with a coin placed beneath the plate “for luck.”