Take the pork steaks and remove any possible excess fat, then beat them to make them tender and thinner. Pass them in the flour to cover them with a thin layer.

Layer each one steak with a slice of Parma ham, then make another layer over the top of the ham with a sage leaf, and then add on top the cube of cheese. Roll the steak into a little parcel and fix it with cocktail sticks so the delicious filling stays all inside!

In a big frying pan, melt 40g of the butter (retain some for later!) and the olive oil on a medium high heat. When melted, add the little parcels and turn them often so they get a nice golden colour on all sides. Add black pepper to your taste and only a small pinch of salt as the ham will make the meal rich already!

When the meat is golden, add the wine and let it evaporate on a high heat, then turn the heat down to low, cover with a lid and let cook for another minute or so. Remove them from the pan when ready and set apart, covered.

In the same frying pan, add the remaining butter and a splash of water, and on a low heat, let it melt and stir it until dense and reduced.

Serve the saltimbocca on top of this thick sauce, making sure they're still piping hot!