Clean or peel the potatoes and hold them between two wooden spoons. Cut into the compartments with a sharp knife.

Brush the potatoes with oil, salt and bake for 30 minutes at 170 degrees. Allow to cool, fan with sage leaves and then, depending on the variety, bake for another 30 minutes.

Cut the meat about three fingers high, coat with sage and finally wrap it with prosciutto. Secure with meat needles or twine.

Sear hot and quickly in a steel or cast iron pan. Deglaze with white wine and stock, add chopped garlic and simmer. Then add lemons to taste.

Roast the prosciutto, sage and lemon wedges and add as a decoration. Fry vine tomatoes with panicles in the oven for 40 minutes with salt, pepper and olive oil.