Method 1 Place the thick slices of provolone cheese onto a sheet of aluminium foil.
2 Place the foil on the grill and allow the cheese to melt.
3 Once melted, remove from the grill and season with the dried oregano and chilli flakes.
4 Serve as an appetiser with thick slices of country bread.
Grilled sea bass with green pea puree
Ingredients 800g sea bass 300g green peas 1 litre vegetable stock 100g butter Salt and pepper
Method 1 Cook the green peas in boiling vegetable stock for about 12 minutes.
2 Remove from the water and mix in a blender until the puree has a silky consistency.
3 Add the butter, and salt and pepper to taste and set aside.
4 Over a very hot grill, sear the sea bass until it is brown. After you see the change in colour, move it to a cooler part of the grill and cook.
5 To serve, place the green pea puree on the bottom of the plate, and place the cooked sea bass over the top.
Beef short ribs
‘Asado de tria (beef short ribs) are the most popular cut at any barbecue in Argentina,’ says chef Gabriel.
Ingredients 500g beef short ribs on the bone Chimichurri sauce (see recipe above) Rock or sea salt
Method 1 Brush the ribs with chimchurri and season with salt.
2 Place on the grill, starting bone side down. Once cooked, turn over and cook slowly until the meat has an even colour.
3 Before serving, brush the ribs again with the chimchurri sauce, and season with salt again. Cool, then serve with the ice-cream.
Ingredient 500g veal brisket Chimichurri sauce Sea salt or rock salt
Method 1 Brush the brisket with the chimichurri sauce and season with salt.
2 Place the brisket on the grill fatty side down first in order to caramelise it. It is important to cook brisket slowly, so that it will be tender, so you need to start cooking it before you put anything else on the grill.
3 Once the fatty side of the brisket is cooked, turn the meat over and cook.