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Scale 35 grams pine nuts into TM bowl with next 7 ingredients; blend to desired consistency (5 seconds, speed 0-10: leave a little texture
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Stir in basil and remaining whole pine nuts; season with salt and freshly ground pepper and set aside
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Pound thin slices of meat; season each with salt and freshly ground pepper and cover with Prosciutto di Parma
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Place approximately 2 tablespoons of filling onto each; spread evenly, not to edges and drizzle generously with extra virgin olive oil before folding
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Fold and tie as per instructions above; dredge in seasoned flour and brown on all sides at medium high heat
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Freeze on parchment lined cookie sheet overnight; return to freezer bagged in labelled and dated ziplock bags OR
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Pre-heat oven to 325F
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Place bricole on top of homemade tomato sauce, add water to come up sides; bring to boil on stovetop
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Place in oven, tightly sealed for one hour; remove lid second hour to reduce sauce
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Serve with favourite pasta