- 1 whole pork fillet
- 2 slices bread
- 6 thin slices Milano salami, chopped
- 1 small onion, very finely chopped
- 3 fresh sage leaves, finely chopped
- 8 tablespoons finely grated Pecorino Romano cheese
- salt and pepper to taste
- 8 tablespoons olive oil
- 1 onion, cut into wedges
- 8 bay leaves
- 2 tablespoons vegetable oil
Prep:30min › Cook:30min › Ready in:1hr
- Prepare the pork. Trim off any excess fat. You want to allow 3 rolled involtini per person. Cut the pork fillet into 6 even pieces. Using a rolling pin, flatten the pork until the slices are very thin to create escalopes. Take care though as if you over do it, the escalopes will just fall apart.
- Using a mini chopper, add 2 slices of bread and blitz until it resembles fine breadcrumbs. Halve the crumbs and pour one half into a mixing bowl. Keep the remaining crumbs aside for later.
- To the mixing bowl with the crumbs, add the chopped salami, finely chopped onion, sage and cheese. Add seasoning to taste and mix well. Gradually add enough olive oil so that the mixture clings together and holds well allowing you to shape it (a bit like cookie dough). Divide the breadcrumb mixture into 6. You want to allow about 1 tablespoon of mixture per involtini.
- Place 1 tablespoon of mixture at the end of a pork escalope. Carefully roll up, folding in the sides as you go to completely seal in to stop the filling escaping when cooking. Repeat with remaining five escalopes.
- Take a flat sided metal skewer and thread three involtini onto the skewer, alternating with onion wedges and bay as you go. Repeat with remaining skewer.
- Have 2 plates to hand. On one plate add the reserved breadcrumbs. On another plate add 2 to 3 tablespoons of vegetable oil.
- Dip the skewers first into the oil, then press into the crumbs, pressing down well to coat the meat. Repeat with remaining skewer.
- Place the skewers onto a baking tray lined with baking parchment. Place in the fridge until ready to cook.
- Preheat the oven to 180 C / Gas 4. Place the baking tray in the oven and cook the involtini for 25 to 30 minutes, or until cooked and the crumbs have a nice colouring. Turn 1/2 way through cooking time.
Nice served with garlic and rosemary roasted potato cubes, chips or new poatoes and salad or green beans. There may be a small amount of filling left over. If there is, it is also nice pan fried as it is and used as a sprinkling over salad or fried french trimmed beans.