from the Test Kitchen
We love the versatility of summer stone fruit and exploring the joys of using it in savoury dishes. The aromatic sweetness of the fruit is an uplifting complement to grilled meats, as we show here in this recipe.
PREP+ COOK TIME 40 MINTUES (+ PICKLING) SERVES 4
500g pork mince
1 egg, beaten lightly
1 cup (70g) fresh breadcrumbs
1 eschalot, chopped finely
1 tablespoon seeded mustard
2 tablespoons finely grated parmesan
1 teaspoon fennel seeds, crushed
1 teaspoon dried oregano
4 slices prosciutto
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