"Involtini" means a small portion of food - most always meat - that has been wrapped up around some type of filling. It is one of those many classic Italian preparations that has many applications and endless possibilities. For this dish, I sliced 1 inch thick rounds off of a port tenderloin and pounded them thin between two sheets of plastic wrap. Next, I placed a piece of Prosciutto di Parma and two sage leaves lengthwise on the pork slices. Finally, I put a small chunk of Reggiano across the cutlet and rolled it up, securing with a toothpick. Dust with flour and cook for 5-7 minutes on the stovetop, ensuring that all sides have browned nicely.
