Provoleta

Since my first (and probably last) trip to Argentina, I've been thinking about this simple cheese appetizer. We had it on our last night celebrating our early closure of the audit at an Italian restaurant. After the first bite, I was hooked. I am not a cheese fan but don't mind it so much since the birth of our daughter. It's a 2cm thick provolone cheese, grilled and served on a plate. What's so special about it? The grilling itself defies science but done correctly, you get melted inside with a crispy brown grilled yumminess on the outside. Tried to make it myself with the waffle maker - don't! While the taste is the same, it's not pretty and quite messy cleanup. Hubby found this link which explains how it's made. Check these links out ... http://www.asadoargentina.com/provoleta-grilled-provolone-cheese/
http://www.dvo.com/recipe_pages/grilln/Grilled_Provolone_-_Provolone_Asado.html