Turkey and smoked pancetta bocconcini

To prepare the turkey and smoked pancetta bocconcini, start by cutting the turkey breast into evenly sized pieces, approximately 1 cm thick. On a chopping board, prepare the other ingredients: the mustard, the cleaned sage leaves, and the slices of smoked pancetta, then proceed to assemble the roulades. Spread a small teaspoon of mustard on the top surface of each turkey piece and place a sage leaf on top. Wrap the turkey bocconcino with a couple of slices of smoked pancetta, ensuring it is completely covered.
Continue in this way until all the turkey pieces are wrapped. Place the butter in a non-stick pan and melt it together with a splash of olive oil, so that the butter does not burn. Add about ten sage leaves and let them sauté for a couple of minutes on a low heat, ensuring they don’t burn. At this point, add the turkeybocconcini to the pan, let them brown for a couple of minutes, and then deglaze with red wine. Finish cooking over high heat for about 10 minutes, remembering to turn the bocconcini halfway through to ensure they are nicely browned on the other side as well. Taste and add salt only if necessary.