Involtini Ai Due Sapori

Preparation:

Preparation: Beat the slices of rump and loin well, without breaking them, clean them of any nerves or fat. On the rump slices put a slice of bacon, a sage leaf and a strip of gruyere; on the slices of loin put a slice of cooked ham, a sage leaf and two fennel seeds. Form rolls that you will close with two toothpicks or if you prefer with a piece of kitchen string. In a large saucepan, melt the butter and margarine with a sprig of rosemary and one of sage. As soon as the sauce has melted, add the rolls, browning them very well and turning them to brown on all sides. Wet with half a glass of dry white wine, pepper and cook slowly for at least 30-40 minutes. While cooking, keep the meat soft with a stock cube and hot water. Put the pan on the fire, add a cup of coffee and water and let it heat very gently. Let the cooking sauce thicken and serve with a purée.