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
-
50 minAppetizerboiled beets, stoneleeks, mushroom fond, grated horseradish, sour cream, lemon juice,beet broth with horseradish cream -
15 minAppetizercucumber, radish, tarragon vinegar, White wine vinegar, olive oil, chives, smoked mackerel fillet, White bread, dill,stacked tartlet of smoked mackerel, cucumber and radish -
20 minSmall dishbaguette, orange, orange juice, avocado, orange, paprika,orange crostini -
50 minAppetizerEggs, butter, flour, milk, zucchini, spicy cheese,zucchini souffle
Nutrition
800Calories
Sodium18% DV440mg
Fat85% DV55g
Protein122% DV61g
Carbs3% DV8g
Fiber20% DV5g
Loved it