This is a traditional dish from Rome, normally served flat, but for ease of cooking you can try this variant of rolled pieces. In Italy it is made with thin cuts of veal, but if you find that offensive, you can substitute pork steak. Cut the pork steaks into three-inch lengths, then with a filleting knife open them out and flatten them as thin as you can. Ideally you should end up with thin slices, cut into about three-inche squares. Onto each piece place a slice of Parma ham, and then a sage leaf. Roll it up and pin it together with a cocktail stick.

Cover the bottom of a frying pan with oil and let it heat. Now place the rolls in the oil and brown them quickly all over. Placing the cocktail sticks at a diagonal makes it easier to turn the rolls. Once the rolls are seared turn the heat down, add a glass of white wine to the pan an put on a lid. Ten to twelve minutes will cook them. Serve with the juices from the pan.