Provoleta Uruguaya

Provoleta — a thick slice of provolone cooked over the fire until it melts into a golden pool — is the essential first act of any Uruguayan asado. Eaten straight off the grill with crusty bread while the meat cooks, it is smoky, salty, and gloriously stringy.

The molten cheese that starts the fire

The outside of the provolone turns deep golden and lightly blistered while the inside melts to a slow, stretchy lava. A shower of oregano and a drizzle of olive oil cut through the richness, and scooping it up with bread is half the fun.

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