Bavette tagliata with pecorino romano and pistachio

Name: bavette tagliata with pecorino romano and pistachio
Cook time: 20 min
Total time: 130 min
Yield: 6
Ingredients: 1 bavette roulade; 45 g peeled unsalted pistachio nuts; 50 g arugula; 75 g Pecorino Romano; 2 el cremaceto classico

Bavette roulade with roasted pistachio nuts, Pecorino Romano, arugula and cremaceto.

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.

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Nutrition

800Calories

Sodium18% DV440mg

Fat85% DV55g

Protein122% DV61g

Carbs3% DV8g

Fiber20% DV5g

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