Bavette With Almond Pesto, Rocket And Raw Ham Julienne

Recipe first for 4 people based on Almonds - cooking method pan.

Preparation:

Preparation: Cook the bavette in boiling salted water. Cut the ham into julienne strips and let it dry in a pan with a little oil. Blend the almonds with the oil and the parmesan. Separately blend the rocket with the oil and garlic. Drain pasta. Serve the bavette by drizzling with the two different types of pesto and the raw ham julienne.

Ingredients:

Ingredients: 200 G Bavette-type pasta - 100 G Raw ham - 100 G Rocket salad - 50 G Grated Parmesan cheese - 100 G Almonds - 1/2 Clove Garlic - Extra-virgin olive oil - Salt

October 18, 2021 | Letture: 117 | Categorie: First | By: Admin

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