Bavette With Gurnard, Broccoli And Chives
Recipe first for 4 people based on gurnard - cooking method pan.
Preparation:
Preparation: Cook the broccoli tops in a pan with oil and garlic, add the thinly sliced gurnard fillets and cook for a few minutes with a lid. Drain the bavette al dente and toss them in the paella for 2 minutes with the fish and vegetables. Season with plenty of chopped chives.
Ingredients:
Ingredients: 200 g Bavette type pasta - 1 gurnard - Abundant chives - 200 g Roman broccoli - 1 clove of garlic - olive oil - salt - pepper
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