Bavette, Watercress, Pecorino Cream and Gremolata Piadina Recipe - Great British Chefs
Whip up this impressive steak and pecorino cream piadina in just 15 minutes using Crosta & Mollica's Emiliana Piadina.
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
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