For 4 people
8 slices of pork loin (1cm thick)
8 slices of Parma Ham
100g Parmigiano Reggiano in slivers
4 tablespoons Extra Virgin Olive Oil
4 sage leaves
1 glass of white wine
Make the roulades like this: after lightly beating the loin, place a slice of ham and a few slivers of Parmigiano on top. Roll up and close with a toothpick. Repeat the operation for all 8 slices of meat.
Melt the butter with the oil and sage leaves in a pan. Brown the roulades, leave to cook gently, add the wine and allow to evaporate. Cook for about 30 minutes over low heat.
Chef Micaela – Osteria Ca’ D’Angel di Ravarano (nr. Parma)