Little Quail-Style Rolls

Ingredients

• stuffed meat rolls (from recipe 307), or milk-fed veal wrappers
• lardone (cured pork fat)
• thread (refe)
• crostini
• sage leaves
• olive oil
• salt
• broth
• beef fillet (variant)

Instructions

1. Fill the meat rolls (recipe 307 or veal wrappers); wrap each in a thin slice of cured pork fat and tie crosswise with thread.
2. Thread on the spit, each between two crostini with a few sage leaves.
3. Baste with oil, salt, moisten with a few spoonfuls of broth, and loosen them with it before serving.
4. Variant: small beef-fillet pieces wrapped in cured pork fat, with sage, between crostini.