My version of the classic Italian involtini dish of stuffed meat rolls. Pork escalopes stuffed with a breadcrumb filling with Milano salami, Pecorino Romano cheese and sage, crumbed then skewered with onion wedges and bay.
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.