Preheat oven to 180°C. Melt the butter in a small frypan and fry the eschallot for 2-3 minutes until softened. Add the pine nuts and toast lightly
Combine the eschallot mix with the remaining stuffing ingredients and mix to combine
Place a double layer of foil on a work surface and lay the proscuitto on top overlapping a little. Place the spatchcock next to each other on top of the proscuito. The thinner end of the breast should be in the centre and the leg sections can be crossed over to form a single layer
Cut through the thicker sections and open to create an even thickness
With the long side closest to you place the stuffing in the middle and roll up using the foil to enclose and twisting the ends
Place on a baking tray and roast for 30 minutes
Increase the oven temperature to 200°C
Unwrap the roll and brush with olive oil. Return to the oven for 15 minutes
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