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1
In a skillet, heat 3 tablespoons olive oil, add the prosciutto and onion, and saute until the onion is soft and the prosciutto begins to brown.
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2
Add the bread crumbs and continue sauteing until the crumbs pick up the excess oil.
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3
Add the walnuts and raisins, and blend, cooking about 1 minute.
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4
Transfer the mixture to a bowl, add the cheese, sage leaves, and egg, and mix well.
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5
Season to taste with salt and pepper, and set aside.
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6
Trim the pork pieces of any visible fat, then pound with a meat hammer until no more than .25 inch thick, at least 4 inches wide, and 5 inches long.
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7
Divide the filling among the pork pieces, spreading it evenly.
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8
Roll up each piece like a jelly roll and tie with string or hold in place with toothpicks.
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9
Place some flour on a plate and roll the meat bundles in it, shaking off the excess.
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10
Set the bundles aside.
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11
Wipe out the skillet, heat the remaining 3 tablespoons olive oil and brown the meat bundles well on all sides.
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12
Transfer the rolls to a warm platter.
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13
Turn the heat to high, scrape up any of the meat bits that have clung to the pan, and add the wine and water.
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14
Cook, stirring until it boils, then remove from the heat, add the butter, and beat with a whisk until the sauce has thickened a little.
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15
Pour the sauce over the rolls and serve immediately.
