Bavette With Gorgonzola And Cruschi Peppers

Preparation:

Preparation: Cook the bavette in boiling salted water with 1/2 sachet of saffron. On the side, melt the gorgonzola over a low heat with the remaining saffron and a little cooking water from the pasta. Drain the bavette still al dente and stir them in the pan with the gorgonzola fondue. Crumble the bran peppers over the bavette, decorate with a sprig of mint and serve.