Rollade de bavette estilo carpaccio
Una bavette rellena con sabores de carpaccio: pesto, tomates secos, pinones, rucula y parmesano. Perfecta para BBQ indirecta, horno y cenas especiales.
Valores nutricionales
Valores aproximados por porcion.
Bavette festiva con relleno italiano
Al abrir la bavette y rellenarla con ingredientes intensos, consigues una pieza vistosa y sabrosa. Cocina indirecto, controla la temperatura interna y corta en rodajas bonitas.
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Plan de batalla
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Metodo de coccion
Preparation (Butterflying)
Set up your BBQ for an indirect session (120°C - 150°C).
Lay the bavette flat on a cutting board. Cut the meat horizontally (along the grain), but make sure you don't cut all the way through. Open the meat like a book.
Place a piece of plastic wrap over it if necessary and carefully pound the meat flatter with a meat mallet or the bottom of a pan, so that it is evenly thick everywhere.
Adding the Filling
Spread an even layer of green pesto over the inside of the butterflied meat. Leave about 2 centimeters free at the edges; this prevents the filling from squeezing out immediately when rolling up.
Distribute the sun-dried tomatoes, toasted pine nuts, and a large handful of arugula over the pesto. Finish it off with the Parmesan cheese.
Rolling and Tying
Roll up the meat tightly. Note: roll with the grain of the meat, so that you cut against the grain later when slicing for the most tender results.
Tie the roll with butcher's twine (every 2 to 3 centimeters) so that the filling stays in place. Sprinkle the outside with salt and pepper to taste.
Cooking
Place the roll on the BBQ grate (indirect).
Cook until a core temperature of 52°C (for medium-rare) is reached.
After cooking, let the meat rest for 10 minutes under loosely draped aluminum foil before removing the twine and cutting the roll into beautiful slices.
Ready for Service
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