Ingredients
- 1 pack of Linley Valley pork fillets
- 6 slices prosciutto
- 6 large basil leaves
- 125gm mozzarella, sliced into long strips
- Salt
- pepper
- Olive oil
- Salsa Verde
- 2 cloves garlic
- 2 large handfuls parsley
- 1 large handful basil
- 1 tblspn capers
- 1 tblspn verjus
- 1 tsp Dijon mustard
- 300ml extra virgin olive oil
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