Uccelletti scappati

• 3 slices casereccio bread
• 1¾ ounces (50 g)

Cut the bread and pancetta into cubes. Pound the beef slices lightly with a meat tenderizer to flatten a little. Trim the prosciutto slices to the same size as the meat slices. Lay a slice of prosciutto on each meat slice and top with a sage leaf. Roll up each meat slice and secure closed with a toothpick.

Thread the meat rolls onto wooden skewers, alternating them with the bread and pa