Filter
Reset
Sort ByRelevance
Ieetcows
Bavette tagliata with pecorino romano and pistachio
Bavette roulade with roasted pistachio nuts, Pecorino Romano, arugula and cremaceto.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Take the bavette roulade out of the package and leave it at room temperature for 1 hour.
-
Prepare the bavette roulade according to the instructions on the packaging.
-
Chop the pistachio nuts coarsely. Heat a pan without oil or butter and roast the nuts over medium heat for about 3 minutes until golden brown.
-
Cut the bavette into thin slices with a sharp knife. Divide the arugula over a flat dish.
-
Divide the sliced bavette into a strip over the rocket. Scrape the Pecorino in curls over it with a peeler.
-
Garnish with the cremaceto and pistachio.
Blogs that might be interesting
-
30 minAppetizerchicory, mayonnaise, Japanese soy sauce, dried chili pepper from mill, lemon juice, Apple, Dutch shrimps, fresh chives,chicory with shrimp salad
-
10 minAppetizertraditional olive oil, ground cumin, baby beetroot natural, chilled burrata cheese, peeled (unsalted) pistachio nuts, fresh basil,baby beetroot with burrata and pistachio nuts
-
15 minAppetizerpickled green peppers, tortilla chips, Cheddar Tophat 48, chilled guacamole,nachos with guacamole
-
10 minAppetizerciabatta, olive oil, garlic, tuna in olive oil, cannellini beans, capers, arugula,bruschetta tuna and white beans
Nutrition
800Calories
Sodium18% DV440mg
Fat85% DV55g
Protein122% DV61g
Carbs3% DV8g
Fiber20% DV5g
Loved it