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Bavette tagliata with pecorino romano and pistachio
Bavette roulade with roasted pistachio nuts, Pecorino Romano, arugula and cremaceto.
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Ingredients
Directions
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Take the bavette roulade out of the package and leave it at room temperature for 1 hour.
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Prepare the bavette roulade according to the instructions on the packaging.
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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.
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Cut the bavette into thin slices with a sharp knife. Divide the arugula over a flat dish.
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Divide the sliced bavette into a strip over the rocket. Scrape the Pecorino in curls over it with a peeler.
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Garnish with the cremaceto and pistachio.
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Nutrition
800Calories
Sodium18% DV440mg
Fat85% DV55g
Protein122% DV61g
Carbs3% DV8g
Fiber20% DV5g
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