Salt & Pepper Mix
Pan‑seared bavette roasted with shallots, rosemary and thyme, rested and thinly sliced, then finished with bright, herb‑packed chimichurri—rustic elegance in every bite.
Bavette
1 kg beef bavette
3 shallots
6 sprigs rosemary
12 sprigs thyme
100 g butter
Chimichurri
1/2 bunch parsley
1/2 bunch chives
2 tbsp dried oregano
2 tbsp thyme leaves
5 cloves garlic
1 red chili pepper
2 small shallots
2 tbsp lemon juice
2 tbsp mustard
2 tbsp white wine vinegar
200 ml olive oil
pinch of cumin
salt and pepper to taste
Preparation of Bavette
Preparation of Chimichurri
Serving
Thinly sliced, ripe beef tomatoes layered under homemade pesto of basil, garlic, cashew and Parmesan—finished with a sprinkle of salt flakes and fresh basil.
Assorted vegetables drizzled with olive oil, sprinkled with garlic, thyme, rosemary and fine iodized salt, then roasted until tender and aromatic.
Roast pine kernels and crush garlic with basil, parmesan, olive oil and a pinch of JOZO iodised salt to make pesto; stir into al dente linguine and serve.