Argentine · appetizer
Provoleta
Provoleta reads umami 5.9, richness 5.9 and salinity 3.4 on Palate's 0–10 flavor X-ray — a Argentine appetizer, about 1 hr 12 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 6.5 / 10
- Sweet & Fruity — 2.0 / 10
- Sour & Bright — 1.0 / 10
- Bitter & Earthy — 1.8 / 10
- Rich & Fat — 6.5 / 10
- Aromatic & Spice — 3.0 / 10
The measured notes (of 18)
Umami 5.9 · Richness 5.9 · Salinity 3.4 · Heat 2.7 · Funk & Ferment 2.5 · Herbaceous 2.3 · Nutty 1.8 · Sweetness 1.7 · Bitterness 1.6 · Fruity 1.0 · Earthy 1.0 · Sourness 0.9 · Floral 0.7
What's in it (4)
- 8 oz provolone cheese (1 thick round)
- 1 tsp dried oregano
- 1/2 tsp red chili flakes
- 1 tbsp olive oil
Time & effort: about 1 hr 12 min (12 min active) · effort: easy
Nutrition (per 100 g, engine-estimated): 330.3 kcal, 24 g protein, 24.9 g fat, 2.8 g carbs
Dietary: Vegetarian · Contains dairy — engine-derived; double-check anything allergy-critical.
How it's cooked (3 steps)
- Place a thick round of provolone in a cast-iron skillet or directly on the grill grate.
- Cook over high heat until the bottom develops a firm golden crust and the interior melts.
- Scatter oregano and chili flakes on top and serve immediately with crusty bread.
Dishes with a similar flavor shape
- Broccoli Cheddar Baked Pasta — American
- Three-Cheese Baked Mac and Cheese with Broccoli — American
- Pho Vo Vien - Vietnamese Beef Ball Soup — Vietnamese
- Macaroni and Cheese (Baked) — Southern
- Baked Mac and Cheese with Crispy Breadcrumb Top — American
Keep reading: what umami, richness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.