A great pasta dish for any occasion:
Rinse meat, dry and rub with salt and pepper.
Score meat in the center. Fill each with a slice of prosciutto and two sage leaves and pin. Roast in hot lard on both sides for 6-8 minutes. Cook pasta in salted water for about 10 minutes. Remove meat. Pour wine into roast stock, boil to half. Mix in crème fraîche. Season sauce. Serve everything. Serve with a mixed leaf salad.
Tip from Armin Rossmeier: Spread a thin layer of honey on the ham to take the edge off and round out the dish.
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