Instructions

Thoroughly rinse the grapes; remove the stems from the grapes and then cut them in half and remove the seeds with the tip of a box cutter. I recommend picking the firmer grapes. In a pan pour in the vinegar and the wine; bring to a boil, add the juniper berries and sugar and reduce heat to low. When the sugar has melted, add the grapes. Stir gently so that everything is washed with liquid. Continue cooking over low heat for about ten minutes checking that everything does not dry out. Meanwhile, cut the Pecorino Toscano PDO into cubes measuring ½ inch (10.8 mm) in width and the height a little less than the width of the slices of meat.

Chop some sage leaves into fine pieces. Lie out the slices, sprinkle with the sage, put the cheese on the edge of the slice of meat, and wrap it up to make a roll. Insert a wooden toothpick in it to hold it all together. In three separate bowls, put flour in one, a beaten egg in the second one and bread crumbs in the last one.

Dip the rolls in flour and wait a few minutes. Meanwhile, remove the grapes from the pan, put in a bowl and keep them warm. Raise the heat slightly of the remaining bittersweet sauce so as to reduce it in half. Careful not to reduce it too much otherwise you will have some sort of caramel.

Dip the rolls in egg, covering them all over and then put them in the breadcrumbs making sure that they stick to the roll on all sides. Pour the extra virgin olive oil in a pan and heat until it starts to bubble. Fry the rolls in the oil on all sides. When they’re completely cooked, remove the rolls and drain them on a plate covered with a paper towel to absorb any excess oil and then take out the toothpicks. Place the grapes on one side of the plate and then drizzle the grape sauce on top. Add two rolls and top it all off with a sage leaf.