Bavette is a long, flat pasta known for its distinct ribbon-like shape and versatility in various Italian dishes. With a slightly chewy texture and a porous surface, bavette pasta absorbs sauces beautifully. It offers a delightful bite and pairs well with both light and robust flavors. To make bavette, pasta dough is rolled out into thin sheets and cut into long, rectangular strips. It is then cooked until al dente, ready to be incorporated into flavorful recipes. Whether served with a simple garlic and olive oil sauce or tossed with fresh vegetables and seafood, bavette adds a touch of elegance and flavor to any pasta dish.

Definicja i znaczenie słowa „bavette” po angielsku

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