Mexicans In Jelly

Preparation:

Preparation: In a bowl mix the minced meat with a little soaked and squeezed breadcrumbs, the minced ham and the grated cheese. Tie the mixture with a whole egg and a yolk, salt and pepper. Beat the slices of meat well and spread a little of the filling on each one, roll them up and tie them with white kitchen string. Heat the oil and butter in a saucepan, add the sage leaves and then flavor the rolls. When they have browned, sprinkle them with wine and let it evaporate. Pour a ladle of water (or broth) and cook for 15 minutes. Pour in a little more water or broth to dilute the cooking juices, raise the heat for a minute, remove the pan, arrange the meat on a serving plate. Prepare the instant jelly, flavor it with a splash of white wine, pour it over the rolls, covering them. Keep in the fridge for a few hours and then serve. Accompanying wines: Soave “Superiore” DOC, Parrina Rosso DOC, Gioia Del Colle Rosato DOC.