Original name: Useleti scape’
Origin: Italy
Ingredients (for 20 pieces)
beef escalopes, 10, each split in two (to get 20 small escalopes)
bacon (ideally “pancetta coppata”), 20 slices
sage, 20 leaves
white wine, ½ glass
broth (or water)
salt and pepper
extra-virgin olive oil or butter
Preparation
Use the steak hammer to soften the meat and obtain 20 small escalopes. Put a slice of bacon and a sage leave on each escalope and roll it up, then fix it with 1-2 toothpicks. Put some oil or butter in a pan and sauté the rolls (i.e., fry them for a few minutes until they get some brown color). Add salt and pepper. Then simmer with the wine until it gets reduced. Finally add the broth and let the rolls cook very slowly until the meat proves tender.