Bavette, watercress, pecorino cream and gremolata piadina

Bavette, watercress, pecorino cream and gremolata piadina

Whip up this impressive steak and pecorino cream piadina in just 15 minutes using Crosta & Mollica's Emiliana Piadina.
  • Cooking:
  • Serves: 2 persons



  1. Step 1

    Heat a frying pan over a high heat, until smoking, then add a drizzle of oil
  2. Step 2

    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
  3. Step 3

    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 
  4. Step 4

    Combine the parsley, garlic and lemon zest in a bowl and add a dash of olive oil to loosen
  5. Step 5

    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
  6. Step 6

    Layer up each piadina with watercress, sliced bavette steak, Pecorino cream and gremolata