Provoleta is a
barbecued cheesedish consumed in Argentinaand Uruguay.
Small discs of locally-produced 'provolone' cheese of 10 to 15 cm in diameter and 1 to 2 cm in height are generally consumed at the start of the "
asado", before the grilled meat. The provolone, often topped with chilli and oregano, is placed directly on the grill, on small stones or inside a foil plate and cooked until melted. The provoleta may be seasoned with " chimichurri", a mixture of oils and spices, and usually eaten communally with bread.
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