We put the chef at the grill

We invited the famous Italian chef Matteo De Carli to a barbecue – we were interested in how the best actually grill. The result surprised us! Simple combinations, a few quality ingredients, and it was ready in minutes. What did we learn from him?

Don’t wait and surprise your guests before the grilling 

Before we even heated the grill, Matteo made a five-minute salmon carpaccio with lemon, herbs, and  red Kampot pepper – this completely blew us away and satisfied the first hungry guests for a while.

A few quality ingredients are enough 

Matteo then began placing an unusual combination on the grill – octopus, juicy chicken steak, large pieces of potatoes, vegetables, and garlic – all seasoned only with quality salt and Kampot pepper.

Homemade sauce 

Forget store-bought sauces and prepare your own in advance – for example from  freeze-dried Kampot pepper – it’s so great that the ladies even tried it with watermelon; it basically goes with everything for dipping! Matteo reduced it with plum brandy, and the resulting taste was more than surprising.

Freshness

Meat alone is not enough! Make a fresh salad with strawberries as a base, then place veggie and meat options on top according to the guests’ preferences. Because when you grill simply and with fresh ingredients, you only need one thing – the final flavor, which is the figurative golden dot – for example freshly ground pepper on anything you put on the grill.

Combination of flavors 

Sweet, salty, sour, bitter – combine flavors, don’t separate them! That’s why a vegetable salad with sweet fruit on top works so well, that’s why guests rave about ice cream unexpectedly sprinkled with  fresh red pepper  – any extra flavor in food elevates it to the next level – don’t be afraid to experiment and you’ll be the chef of all barbecues!

Buon Appetito!