Turkey roast with sausage and Scamorza

INGREDIENTS FOR 2 PEOPLE
4 thin turkey slices, about 400 g
9/10 thin slices smoked Scamorza
1 large sausage
Extra virgin olive oil
Sage, rosemary
Salt, pepper
Port wine
Stock
I arrange turkey slices side by side on parchment into a rectangle, cover with cling film and flatten until thin and even.

I cover with thin smoked Scamorza slices.

I skin the sausage, form a rope as long as the turkey and place at one end.

Using the parchment, I roll fairly tightly.

I secure the ends with cocktail sticks and tie the roll with kitchen string.

I heat a pan with a little oil, add the roll, sage and rosemary.

I brown on all sides and add salt and pepper.

My Aroma Più pan lets Port drip from the lid, but deglaze as for an ordinary roast.
Port gives a distinctive flavour.

I cook for about 35/40 minutes, adding more Port and stock as needed.
I slice the cooked roast, serve with its sauce and fresh salad, or roast potatoes.