Canneloni from Serano ham and tartare of bavette

 

Thinly slice 125 g bavette (flank steak), then the slices into strips and finally the strips into small cubes.

Mix with 1 tbsp olive oil,  1,5 tbsp soysauce, a pinch of Piment d'Espelette and 1/2 hacked spring onion

Put 3 thin slices of Serano ham, slightly overlapping, on a large piece of cling film

Spoon the beef tartare as a sausage in the center and roll up tightly

Chill in the fridge.

Hack an anchovy and mix with 2 tbsp mayo, 1,5 tbsp Greek yoghurt and 1 grated clove of garlic.

Serve as shown, with some toast, cress and capers.

(Here Jeroen de Pauw's original recipe in Flemish)