Lay the mortadella on the meat slices and roll together, securing the roulades with toothpicks.
Sauté in olive oil, garlic and parsley. Mince the rinsed capers and anchovies and add the roulade gravy when almost done. Bathe with the wine and let evaporate.
Recipe from La cucina di Pantelleria- Tradizione e innovazione (Grazia Cucci- Gianni Busetta)
A meat second course with character, pair with reds with good structure, able to balance the spiciness. Angheli and Tancredi, with their important tannins, are the perfect pairing for this dish. For those who prefer a medium-structured red with lighter tannins, we propose the Nerello Mascalese, Sul Vulcano Etna Rosso DOC.