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
この記事は The Australian Women's Weekly Food の Issue 78 2022 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
すでに購読者です ? サインイン
この記事は The Australian Women's Weekly Food の Issue 78 2022 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
すでに購読者です? サインイン
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