ROLLED BOLAR BLADE ROAST WITH SPINACH, PECORINO AND ALMONDS

Preparation time 30 mins Cooking time 30 mins Serves 12

1.2kg bolar blade, silver skin trimmed Sea-salt flakes and freshly ground

black pepper, to season

1 brown onion, finely diced

6 cloves garlic, peeled, minced

1 tsp fennel seeds, cracked

¼ cup extra virgin olive oil 250g chopped frozen,

spinach, thawed

125g pecorino, coarsely grated ¾ cup smoked almonds,

roughly chopped

1 bunch parsley, finely chopped 1 bunch dill, finely chopped

16 thin slices prosciutto Roasted vegetables, green beans,

mustard and mint sauce, to serve

STEP 1 Use a sharp knife to slice the bolar blade into 5mm strips against the grain of the meat, then pound gently with a butcher’s mallet. Arrange pieces in an overlapping pattern to create a 30 x 40cm rectangle on a large piece of baking paper. Season. STEP 2 Put onion, garlic, fennel seeds and half the olive oil in a frying pan over medium heat and cook, stirring, for 4 minutes, until softened.

Transfer to a large bowl to cool. Put spinach in a clean kitchen cloth and twist to squeeze out moisture, then put in a bowl with onion mixture. Add pecorino, almonds and herbs, stir to combine, then scatter over the bolar blade in an even layer

STEP 3 Preheat a hooded barbecue to medium heat. Arrange prosciutto slices to make a large square of 2 rows, with the edges overlapping, on a sheet of baking paper. Roll up bolar blade gently to form a log, place along the edge of prosciutto, roll up tightly and secure with lengths of kitchen twine. STEP 4 Rub roll with remaining oil, then cook on barbecue flat plate for 20-25 minutes with lid down, turning several times, until a meat thermometer reads 59°C internal and cooked to taste. Rest for 5 minutes, then carve and serve with roasted vegetables, beans, mustard and mint sauce.

Rolled bolar blade roast

Simple olive and ricotta barbecue bread