Bavette With Zucchini And Basil

Preparation:

Preparation: Cut the courgettes into thin slices with the help of a mandolin, fry them in deep boiling oil, blend them with the basil and season with salt. Cook the bavette in boiling salted water, drain while still al dente and stir in the courgette cream and knob of butter. Remove from the heat, add the grated parmesan, decorate with basil leaves and then serve.