Bavette with garlic, oil and hot pepper with anchovies and toasted hazelnuts



Heat the extra virgin olive oil in a large frying pan with the crushed garlic, the hot pepper and some anchovy fillets of Zarotti until they melt.
Chop the hazelnuts with the knife (and keep aside).
Cook the bavette in salted water, drain when are “al dente”.
Quickly stir-fry the other ingredients in the pan, adding a few tablespoons of cooking water until it becomes a sauce.

To serve

Add the chopped hazelnuts and serve.