Rolls Emilian style

Preparation:

Preparation: Slice the onions thinly and cook them slowly in a pan with 2 tablespoons of oil, avoiding letting them brown; add salt and pepper and, a few minutes before removing from the heat, add the vinegar in which you have dissolved the sugar. Lightly beat the slices of meat, add salt and pepper, spread a slice of mortadella on each and sprinkle with a layer of cooked onions. Roll up the slices of meat on themselves and secure them with toothpicks. Heat 2 tablespoons of oil in a pan, brown the rolls, sprinkle with white wine, add salt and cook over moderate heat for about twenty minutes. During cooking, if necessary, add a few tablespoons of hot water or broth. Serve hot.