Bavette with sea flavor


  • 600 gr of "bavette"
  • 200 gr of PomUp
  • 200 gr of asparagus
  • Parsley
  • Green chilli pepper
  • 400 gr of prawns
  • 400 gr of red prawn


Start by marinating the asparagus leaving it to macerate with salt and lemon for a few hours. Shell the red prawns and the prawns and scald them in a pan with a knob of butter, a little mint and sage, and a sprinkling of black pepper. Boil the water, and cook the bavette. Once ready, sauté everything in a pan, bavette, fish and asparagus adding a little extra virgin olive oil. Serve by looking with parsley and raw green chilli, finely chopped.

Scroll to Top