Morcilla con Provoleta

Morcilla con Provoleta

Recipes with Morcilla Argentina

Two asado staples combined into one dish. Provoleta (thick-sliced provolone grilled until bubbly and golden) gets topped with crumbled morcilla and a drizzle of chimichurri. The melted cheese catches the crumbled filling and holds it together. You scoop it up with bread. A fixture of the achuras course at parrillas across Buenos Aires.

Prep Time

5 min

Cook Time

10 min

Servings

4

Difficulty

Easy

Ingredients

  • 1 round of provolone cheese (provoleta), 2cm thick
  • 1 morcilla criolla link
  • 2 tablespoons chimichurri
  • 1 teaspoon dried oregano
  • Crusty bread for serving

Steps

1

Grill the morcilla over medium coals for 6-8 minutes until the skin is crisp. Remove and crumble the filling, discarding the casing.

2

Place the provolone round in a small cast-iron skillet or on a double sheet of foil on the grill. Cook over medium heat for 4-5 minutes until the bottom is golden and the top starts to melt.

3

Scatter the crumbled morcilla over the melting cheese. Sprinkle with oregano.

4

Drizzle chimichurri on top. Serve in the skillet with bread on the side. Eat while the cheese is still liquid.

Tips

The provoleta must be Argentine-style provolone, which is firmer than Italian provolone and holds its shape on the grill. Regular provolone will melt into a puddle. If you cannot find provoleta, use a firm, aged provolone or halloumi as a substitute.