Beef olive with nettle, sun dried tomato and basil stuffing

Monday, July 20, 2009
Almost too good to eat. As I still had some nettles from my last foray along the river (I still have the nettle risotto to post) I added those in the stuffing too.

You can see more on how it's made on the previous beef olive post.

Because the skirt beef is hard to come by at Home Farm (there's only so much you get from one cow) it's going to remain on special request only for now.

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