Involtini à la Saltimbocca with cream sauce

Ingredients for 4 servings:

• 4 pork escalopes or veal escalopes
• 120 g raw ham, sliced
• 150 g Emmental cheese, cut into strips
• 12 sage leaves
• 200 ml dry white wine
• 200 ml cream for cooking (panna da cucina) or crème fraîche
• 2 tbsp flour
• Olive oil for frying
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

Meat rolls with sage, ham and cheese

Pound the schnitzels very thinly between cling film. Season with salt and pepper, top with the sage, ham, and a few strips of Emmental cheese. Roll up like a roulade and secure with a roulade pin or a toothpick. Dust the rolls with flour or coat them in flour and fry on all sides in hot olive oil. Pour in the wine, cover, and let simmer for about 30 minutes. Turn the rolls frequently and pour the sauce over them. Then stir in the panna (cooking cream) and simmer for another 15 minutes. If necessary, stir in any remaining cheese or strain the sauce through a sieve. The sage and the resulting cheese will give the sauce its flavor. If you want it spicier, you can of course add more salt and pepper or add a few more sage leaves to the sauce and cook with it.