Barilla Bavette are an imaginative version of spaghetti, but unlike them they are flat with a slight curvature. Among the long formats of pasta made from durum wheat semolina Bavette are therefore particularly suitable for the flavor development of sauces. For the sauce can be captured from the vault, which then reproduces the palate the full diversity of taste.
Bavette stay with lighter and delicate sauces always al dente.
This was served for brunch at home. And for afters fresh strawberries as you could see on picture above 😉
Until the mid of fifties, a distinction between pasta from Naples and pasta from Genoa, the major port city in northern Italy. Naples is generally associated with spaghetti, pasta of the most famous places in conjunction. The cradle of Bavette, however, was Genoa.
As the leading Italian manufacturer Barilla has made known the Bavette with their regional origin also. Today, these places Pasta is popular throughout Italy and around the world, because they flawlessly with all vegetables and fish sauces and all traditional preparations of Mediterranean cuisine.
THIS SERVES 4-6 PERSONS
* 500g Bavette
* 250g Seafood (Meeresfrüchte/ Shrimps, small squid, small mussels, and small clams)
* Canola Oil
* Spring Onions for garnishing
* 6 cloves Garlic, peeled and minced
* 1 pc. Onions, chopped
* 6 eggs, hard-boiled peeled and sliced
* 1/2 cup flaked Tinapa
* 1/2 cup pounded Chicharon
* Patis to taste (Fish Sauce)
* For the sauce to save time you can also use the one from Mama Sita’s (2 pouch) or Make your own Sauce with shrimps and 4 cups chicken broth and 2 cups shrimps juice from pounded shrimp shell!
* Cooked Bavette according to package instruction or al dente.
* For toppings: Heat a pan, pour some Canola Oil. Saute onion, garlic, and seafood. Pour in chicken broth/ shrimps juice and bring to boil. Patis to taste. If done mix the sauce with Bavette. To served arrange Bavette in a platter, topped with sauted seafood, fish or tinapa flaked, sliced eggs, chicharon, spring onions and with 1 tablespoon fried garlic. For etra fine taste, with sliced lemon or kalamansi. Enjoy!