From Nature Pastoral Co. - Premium saltbush meats

Capretto with prosciutto, sage and rosemary

Capretto with prosciutto, sage and rosemaryServes: 10
Preparation time: 60 minutes
Cooking time: 5 minutes


  • 40 x 50g capretto topside or round paillards
  • salt and white pepper to taste
  • 40g prosciutto, chopped
  • 30g fresh sage, chopped
  • 30g fresh rosemary, chopped
  • 60ml rosemary oil
  • 900ml red wine sauce
  • 900g delmonico potatoes
  • 900g spring onions, roasted
  • chopped parsley to garnish


  1. Prepare capretto: Combine finely chopped prosciutto, fresh herbs and mix with the oil. Season capretto with mixture and stand for an hour.
  2. Sauté the capretto for 2 minutes until medium rare.
  3. To serve: Arrange delmonico potatoes, spring onions, capretto and red wine sauce.
  4. Garnish with a little sauté prosciutto, sage and rosemary herbs.

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