Instructions: Place each slice of pork fillet between 2 sheets of clingfilm and beat with a mallet until thin. Season with salt and pepper sprinkle with Parmesan parsley rosemary and sage.

Dot with 25g of butter and place a stick of mortadella and half a gherkin on each.

Roll up each escalope and secure with a cocktail stick.

Heat 25g of the butter and the oil and brown the pork evenly and quickly over a moderate heat. Add half the pepper which you have finely diced and fry for 2 minutes.

Stir in the wine and cook for 2 minutes to evapourate the alcohol.

Reduce the heat and add the sprig of rosemary.

Combine the remaining 25g butter and tlour in a small bowl and whisk into the sauce.

Adjust the seasoning and transfer the braciolette to plates removing the cocktail sticks and spooning over the sauce.

Serve with Cipolline al Balsamico (qv) and garnished with slices of the remaining half red pepper.

In Italy braciola is an ambiguous word. In the South it means a piece of meat on the bone while in other parts of Italy it is boned rolled meat. To do this you take a thin cut piece of either pork escalope or fillet beat it thin and then cut it to the right size so you can roll it up. If you do not have a wonderful batticarne (beater) then ask your butcher to do this for you.

Serves 4

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