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.

Bavette with broad beans

Bavette con le fave. Broad beans arrived in my local green grocer this week. It means spring is on the way 🙂 Serves 4
Bavette with broad beans ingredients

Bavette with broad beans ingredients

  • 300g  bavette
  • 300g  shelled broad beans
  • 60g  parma ham, cut into strips
  • 60g  butter
  • 1/2 medium onion, chopped
  • a little stock (home made, unsalted)
  • parmesan cheese
  • olive oil
  1. Soften the onions in a little olive oil. Add the beans and cover with stock.
  2. Cook over a high heat until the beans are tender – a few minutes.
  3. Season with salt and pepper, add the ham, stir and remove from the heat.
  4. Cook the pasta, drain and dress with the butter.
  5. Add the beans to the pasta and serve topped with parmesan.
Bavette with broad beans finished dish

Bavette with broad beans finished dish

Bavette with razor shell clams


Bavette con i cannolicchi. I came across these today in the fish market. I was at a loss what to do with them and in the end cooked them using the same recipe as vermicelli con le vongole. Very nice they were too 🙂

bavette with razor shell clams

 

 bavette with razor shell clams finished dish