Bavette, watercress, pecorino cream and gremolata piadina
This satisfying piadina recipe combines Crosta & Mollica's Emiliana Piadina with rare bavette steak, watercress, a pecorino cream and a zingy gremolata.
Ingredients
- 300g of bavette steak
- 100ml of double cream
- pecorino to taste
- 1 handful of flat-leaf parsley , leaves picked and finely chopped
- 1 lemon , zested
- 1 dash of olive oil
- 1 garlic clove , very finely chopped
- 2 handfuls of watercress
- 2 Crosta & Mollica Emiliana
- neutral oil, for cooking
- flaky sea salt to season
- black pepper to season
Method
Heat a frying pan over a high heat, until smoking, then add a drizzle of oil
- neutral oil, for cooking
Season the steak liberally with salt, then add it to the pan and cook for 1-3 minutes each side, depending on thickness. Set aside to rest for at least 5 minutes
- 300g of bavette steak
- flaky sea salt to season
Combine the double cream with a good handful of grated Pecorino and adjust to your liking - it should be a good balance of salty, cheesy and creamy
- 100ml of double cream
- pecorino to taste
Combine the parsley, garlic and lemon zest in a bowl and add a dash of olive oil to loosen
- 1 garlic clove , very finely chopped
- 1 handful of flat-leaf parsley , leaves picked and finely chopped
- 1 lemon , zested
- 1 dash of olive oil
Heat a dry frying pan over a medium heat and add the piadina to the pan. Cook for 1 minute, then flip and cook for a minute more. Repeat with the second piadina
Layer up each piadina with watercress, sliced bavette steak, Pecorino cream and gremolata
- 2 handfuls of watercress
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Bavette, watercress, pecorino cream and gremolata piadina
