Fire & smoke · from the fire
Bavette roulade with spinach & Parmesan
Our pinwheel classic: a butterflied bavette layered with Parma ham, wilted spinach, sun-dried tomato, mozzarella, Parmesan and pine nuts, rolled up tight and tied. Carve it at the table — the spiral does the rest.
Ingredients (serves 12)
- 1.5 kg bavette, butterflied
- 8 slices of Parma ham
- 400 g spinach, wilted and squeezed dry
- 150 g sun-dried tomatoes
- 250 g mozzarella and 60 g Parmesan
- 40 g pine nuts, toasted
- Fresh basil, salt, pepper and butcher's twine
Method
- Open up the bavette, season with salt and pepper and layer on the Parma ham, spinach, tomato, mozzarella, Parmesan, pine nuts and basil — leave the edges clear.
- Roll it up tight along the grain and tie it off every three centimetres with butcher's twine.
- Cook indirect at around 180°C to a core temperature of 58°C, 35 to 40 minutes.
- Give the outside a quick sear all round over the coals and let it rest for ten minutes.
- Slice between the twine — or turn it into pinwheels on skewers beforehand.
Tip from the guru
Roll across the grain, so every slice you cut later automatically goes against it — tender in every slice.
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