Course: second

Difficulty: medium

Portions: 4

Time: 30′ prep. 45′ cooking

0,5 dl Storica Bianca
2,5 dl game broth
80 gr di white grape without seeds
3 spoons of olive oil
12 slices of wild boar meat
12 slices of wild boar cured ham
80 gr of fresh cheese
30 gr fresh butter
1 spoon of flour
Pepper to taste
Salt to taste


Step 1

Cut the berries into eight pieces. Sauté in a little oil over medium heat for about 2 minutes. Cool. Heat the static oven along with the baking pan to 80 °C .

Step 2

Beat the slices between two sheets of plastic wrap. Lay on work surface. On each slice lay a slice of ham and spread approx. Add 1 teaspoon cheese. Scatter the grapes and pepper. Roll up the slices, secure with a toothpick and salt a little.

Step 3

Flour the rolls and brown them on each side in the remaining oil for 2 minutes. Transfer them to the preheated baking sheet and keep warm in the oven. Deglaze the cooking juices with the grappa and reduce. Add the stock and simmer until the sauce thickens. Season with salt and pepper. Remove the pan from the heat and incorporate the flaked butter. Serve the grappa sauce with the rolls. Accompany with polenta, spätzli or noodles.