Pork Involtini
We call them olives, the Italians call them involtini and the Americans and Australians, call them braciole. Whatever hat you decide to hang on them they’re a great thing to have in the toolbox.
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Ingredients
- 4 pork steaks – cut thin
- 4 slices bread (two for the stuffing and two for crumbing)
- 100 gms Riverford lardons
- 1 large onion, very finely chopped
- 8 fresh sage leaves, finely chopped
- 12 tbsp finely grated Pecorino cheese
- salt
- pepper
- 8 tablespoons olive oil
- 1 onion, cut into wedges – or 6 shallots
- 8 bay leaves
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