Italian Rissoles on Toasted Ancient Grain

Prep time 10mins

Cook time 10mins

Makes 4

This recipe is super easy to prepare and quick to cook.  With the weather beginning to cool down, this little gem of a recipe makes a delicious, warming meal.  Serve with a side of veges or salad.

Prep time 10mins
Cook time 10mins
Makes 4

Ingredients

1 x loaf Brumby's Ancient Grain Sourdough - Malt or White.

200g pork mince

200g veal mince

1/2 brown onion, finely chopped

2 garlic cloves, crushed

1/4 cup chopped fresh basil leaves

1/2 cup grated mozzarella cheese

75g roasted red capsicum, drained, chopped

4 slices proscuitto

Your favourite tomato chutney or relish (to serve)

Method

1. Combine pork and veal mince, onion, garlic, basil, cheese and capsicum in a bowl. Using clean hands, shape mixture into four evenly sized rissoles. Place on a plate.

2. Halve each slice of prosciutto lengthways. Wrap 2 pieces of prosciutto around each rissole to form a cross.

3. Cook rissoles, in a large frying pan sprayed with oil, over medium-high heat, for 3 to 5 minutes each side or until cooked through.

4. Serve on toasted Sliced Ancient Grain with chutney and toasted Ancient Grain.

Prep time 10mins

Cook time 10mins

Makes 4

Ingredients

1 x loaf Brumby's Ancient Grain Sourdough - Malt or White.

200g pork mince

200g veal mince

1/2 brown onion, finely chopped

2 garlic cloves, crushed

1/4 cup chopped fresh basil leaves

1/2 cup grated mozzarella cheese

75g roasted red capsicum, drained, chopped

4 slices proscuitto

Your favourite tomato chutney or relish (to serve)