Rolls with butter and sage

Preparation:

Preparation: Lightly salt and pepper the slices of meat. Cut the slices of mortadella in half. Spread half a slice of mortadella and a slice of fontina cheese on each slice of meat, then sprinkle with a little chopped parsley. Roll up the slices on themselves making sure that the ingredients of the face do not overflow from the meat, and secure them with a toothpick, or tie them with a white thread. Put the butter on the fire with a few spoonfuls of oil and the rosemary sprig as soon as they are hot, brown the rolls, turning them often. Salt and pepper them, sprinkle them, as soon as they are well coloured, with half a glass of white wine and let it evaporate. At this point, remove the rosemary to prevent the leaves from getting lost in the sauce as they dry out. The rolls will take about 15 minutes to cook. Serve them immediately on the table decorating the edges of the plate with slices of boiled carrots alternated with peas cooked in butter.