Bavette "Trapani" with Red Pesto EVOO Whether you add a splash

Whether you add a splash in homemade lemon curd

Gordal olives stuffed with almonds

then a hint of sea salt and lastly the sweet goodness of clover honey

Wine-paring: Pinot Gris or Verdicchio

slightly bitter Wild Oregano (Origanum vulgare)

Bavette "Trapani" with Red Pesto EVOO Whether you add a splashDescription Bavette pasta is perfect in almost any dish but we prefer them with red pesto made according with Trapani (Sicily) recipe. You will have just to add grated cheese. It is a tasty recipe from Italian tradition, recommended for refined taste lovers. Preparation: bring 2 and 3 4 cups (0,65 Liter) of water and 3 tbsp of Extra Virgin Olive Oil to a boil in a large non stick skillet or pan. Add the contents of the package, cover and cook until