Bavette with fresh herbs

Bavette Al Prezzemolo. This is a really nice, fresh tasting, summer dish. I first had it over ten years ago in Bergamo and have only just got around to tracking down the recipe.
Serves 4

  • 320 grams bavette
  • 2 cloves garlic, finely chopped
  • olive oil
  • salt
  • a small bunch of parsley, finely chopped
  • a small bunch of basil, finely chopped

  1. Heat plenty of oil in a pan, add the garlic and cook over a medium heat until it is well coloured.
  2. Remove from the heat and add the herbs. Leave to infuse for a minute or so.
  3. Add the cooked pasta to the pan and mix well.
  4. Variation: You can use other fresh herbs eg. mint, chives, dill etc. Whatever you fancy. Don’t try it with dried though.

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