• Clean the vegetables, wash them and boil them in
salted water. Drain well and divide the broccoli into
florets and the potatoes into wedges.
• Flatten the slices of meat, lay a few flakes of Grana-
Padano and a leaf of sage on each one.
• Roll up tight and then wrap each one in a slice of speck.
• Chop the shallot and fry it lightly in the butter in a
large pan. Add the meat rolls and brown them over a brisk heat.
• Add the wine, the cream, the chopped rosemary and salt to taste, then cook with the pan half-covered over low heat for about 20 minutes.
• A few minutes before the end of cooking, add the vegetables. Serve the rolls on a serving dish with the broccoli and the potatoes.