Provoleta

The provoleta is the classic starter of the Argentine asado: a thick disc of grilling provolone that, well browned, turns crisp outside and melted inside. It's impossible to start a good Argentine asado without a provoleta. Vacuum-packed so it's always ready.

How to cook it: on the grill or in a cast-iron pan, medium heat, without moving it until a golden crust forms underneath; then flip carefully or grill the top. A touch of oregano, chilli flakes and a drizzle of olive oil, and it's ready to eat straight off the heat.

Perfect for: the start of an Argentine asado, a sharing board, or bread with melted provoleta.

Also known as: grilling provolone.