David Barton & Alex Kuhlmann

Recipe that serves up around 24 little pope morsels

Ingredients:

• 1 fillet steak (around 5oogm)
• 200gms of thinly sliced prosciutto
• 1/2 cup extra virgin olive oil
• 1 generous Squeeze of lemon
• tblspn rough cracked pepper
• Pinch of organic sea salt
• 1 large bunch of basil leaves
• 5 balls of Bocconcini cheese
• 1 packet of toothpicks or cooking string
• Prosciuto

Method:

Finely chop half bunch of Basil.

Place fillet steak in a bowl with olive oil, lemon juice, chopped basil, cracked pepper and salt and marinate for as long as possible in the fridge.

Soak toothpicks in a glass of water (Holy if possible).

Slice fillet steak into 2cm thick medallions.

Place medallions flat and cut them into elongated triangular pieces (up to 3 to 4 per medallion).

Cut Bocconcini cheese into small stumps (a bit smaller than a cigarette butt).

Make a vertical incision into each triangle of meat and place the Bocconcini cheese inside the meat (this is his insides).

Wrap 1 Basil leaf around your triangular pope (underwear).

Slice prosciutto into 2cm thick strips. Continue by wrapping a small piece of Prosciuto once around your pope, this is his cloak!

Hold the complete package together by inserting a toothpick from the top, down his back, holding the Prosciuto to the the meat (this could be his staff), or tie with cooking string.

Lie your popes down across the chargrill and turn a couple of times for 5 mins.

Serve upright.

Pray for more!