Compact disc: done properly, Zolio’s provolet is a dish that it would be criminal not to share

It’s not all about steak in Argentina but even the country’s famous cooked cheese it a feast

How to make provoleta

Provolone cheese – diced into big cubes (2cm) 

Pinch of dried oregano 
Fresh oregano (pinch)
Pinch of fresh parsley 
5g honey, infused with the fresh oregano 
1 tbsp of almonds – sliced

Pre-heat oven to 200C. Place the diced cheese in a small oven-proof dish and sprinkle with the dried oregano.

Place in the oven until it has just melted (approx 7 mins). Remove from the oven and sprinkle with almonds. Finish under the grill to achieve a golden-brown colour (approx 5 mins).

To serve, top with a drizzle of honey (infused with fresh oregano) and fresh parsley leaves, and bread on the side for dipping.

Recipe by Diego Jacquet, chef patron at