Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      pieces        veal leg - -- (abt 1-1/2 lbs),
                        -- sliced thin by your
                        butcher
     1/4  pound         prosciutto -- thinly sliced to
                        yield 8 pieces
  16                    sage leaves
     1/2  cup           finely-chopped Italian parsley
  16                    one-inch cubes pancetta - -- (abt 1 lb)
   6      tablespoons   unsalted butter
                        lemon wedges
   1      recipe        polenta taragna -- see * note

Preparation:

* Note: See the "Polenta Taragna" recipe which is included in this collection. Pound veal pieces to 1/4-inch thickness and lay out on work surface. Place one prosciutto slice over each. Place 2 sage leaves on each and divide parsley among all 8 pieces. Roll each piece up and make two rows of 4 horizontally. Use 4 skewers to make a tress with each skewer piercing 4 rolls. Place 1 cube of Pancetta at the end of each skewer and push so that the meat is pushed tightly together from both ends. In a 10- to 12-inch sauté pan, heat butter over medium heat until foam subsides. Sauté skewer sets 10 minutes, turning several times. Remove, cut along parallel lines with skewers and serve hot with lemon wedges and Polenta Taragna. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5740)