Pork Loin Rolls with  with Bacon and Sage

Ingredients for 4 people:
12 slices of pork loin
12 slices of bacon
12 big leaves of sage
margarine/butter
Marsala or Red Porto
12 toothpicks

You can either buy or cut the slices of pork loin and bacon yourself. However, it's better to buy the meat and have the butcher cut it into thin slices. Indeed, if the slices are quite thin, it is much easier to prepare the rolls. When you have everything ready, take a slice of pork loin, one of bacon and a leaf of sage for each roll. Put the bacon on the pork loin, then the sage leaf and roll them together starting from one side and fix them with a toothpick. When you have prepared the rolls put them in a pan with a little butter or margarine and some Marsala or Red Porto. The butter or margarine are to cook the rolls better while the raisin wine makes them tastier.
     The portions are thought for people of average hunger. You can obviously prepare more for each person. To accompany this dish you can serve some zucchini thinly cut and cooked in a pan on a low flame for a couple of hours.

Wines:
Cool dry white or rosè

Ingredients for 4 people:
 

Amalgamate 2 slices of toast bread softened with milk and  squeezed with  150g of crumbled sausage (a nastro), 50g of ricotta (cottage cheese made os skim milk), 30g of grated grana, salt and pepper. Then spread the  compound on 12 slices turkey cut of rump and add salt and pepper. Roll the slices on themselves, tie them,  roll them again in the flour and then roast them brown in a pan where you have previously let an onion thinly cut brown in virgin olive oil (2 spoons) and 30g of butter. Sprinkle them with half a glass of  vermut dry, let it evaporate, then  add the juice of an orange and a tenth of a liter of broth. Cover the pan and let the rolls cook on a low flame for 15 minutes. Before serving the rolls, you can decorate them with rinds of the orange you have squeezed.