Bavette With Anchovies And Bottarga

Preparation:

Preparation: Brown the garlic clove in a pan with a drizzle of extra-virgin olive oil and the chilli pepper, add the diced anchovies and cook over low heat, diluting with the pasta cooking water. In the meantime, cook the bavette in plenty of salted water, drain them al dente and toss them in a pan with the anchovy fillets. When cooked, serve the bavette with a drizzle of raw extra-virgin olive oil and grated mullet roe.