Bavette With Mojama – a delicious recipe with salt, extra virgin olive oil, clove garlic, red pepper, head radicchio, lemon zest. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Bring a large pot of water to a boil and salt it liberally.
2
Add the pasta and cook until al dente, 8 to 10 minutes.
3
When the pasta is almost ready, heat 1/4 cup of the olive oil in a large saute pan over medium heat.
4
Saute the garlic, red pepper, radicchio and 1/4 teaspoon salt until just softened, about 2 minutes.
5
Add a few tablespoons of the pasta water and reduce heat to low.
6
Reserving 1/2 cup of pasta water, drain the cooked pasta and add to the pan.
7
Toss all of the ingredients together, folding in the lemon zest, the remaining olive oil and some of the pasta water if necessary.
8
Divide the pasta among six warmed bowls, sprinkle evenly with the bread crumbs and mojama, and serve immediately.
303
kcal
Calories
30
g
Fat
8
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: salt, 1 pound bavette or spaghetti, 1/2 cup extra virgin olive oil, 1 large clove garlic, thinly sliced, and more.
Yes, Bavette With Mojama falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
