Saltimbocca

This recipe is enough for 4 persons. 

8 thin slices Veal
100g Fresh Pecorino Cheese or Provolone
16 thin slices Parma Ham
16 Sage Leaves
1 cup white wine
1 tbsp olive oil
1 clove garlic crushed
6 spring onions sliced in two lengthways
1 tsp honey
1 tsp wholegrain mustard

Cut each veal slice in two.  Cut the cheese into small sticks.(chip size).  Arrange 1 veal slice on a working top, press 1 sage leaf in the middle, then layer with  1 parma ham slice and arrange 1 cheese stick in the middle, then roll encasing all in.  Season with salt and fresh ground black pepper.

Heat large frying pan, add oil then fry veal rolls till golden. Remove from pan and transfer to a warm plate.

Using the same pan, add crushed garlic and spring onions, deglase pan with 1 cup white wine and 1/2 cup water cook covered for 5-10minutes so that onions soften and sauce reduces. Finally add honey, mustard and 1 tbsp butter and stir to obtain a nice silky sauce.  Add veal rolls back to sauce, shake pan so that sauce clings to the meat, then serve hot with mashed potatoes