Preparation

• To prepare the sage-scented meat rolls, start by peeling the onion and cutting it lengthwise to obtain thin wedges.
  Take the veal slices, which should be about 4 x 4 in and not too thick. A helpful tip: always explain to the butcher the recipe you plan to make so they can recommend the most suitable cut and thickness.
  Lay the meat slices on a work surface and add a pinch of salt. Place on each slice half a slice of cooked ham, half a slice of soft cheese (such as Galbanino) and a few pieces of onion. Roll up the slices to form the rolls and set them aside.
  Once ready, brush each roll with a little sunflower oil, spreading it well over the entire surface: this step will allow you to get an even coating.
  In a deep plate or a tray with high edges, mix the fine breadcrumbs with the Grana Padano (or another grated cheese to taste). Gently pass the rolls in the mixture, taking care to coat them completely without letting them open.
  At this point, take a skewer and thread a washed and dried sage leaf, then a roll, then another sage leaf, and so on, alternating until you run out of space. Finish with a sage leaf.

• Take a baking sheet and line it with parchment paper, then lay the skewers on it.
  If you wish, you can add a drizzle of extra virgin olive oil, but it is not essential: the rolls have already been brushed with oil and will still turn out nicely golden.
  Bake in a preheated oven at 392°F for about 20 minutes, until nicely browned on the surface.
  You can serve them directly on the skewers or slide them off and present them individually, according to your preference.