(1) Garlic “in camicia” (= in its shirt) means that the skin is left on the cloves and they are squashed with the palm of the hand. It is used for two reasons: it’s quicker to prepare and also slower to burn, because the skin protects it. Obviously those who are used to peeling garlic can feel free to continue doing so.

In a bowl, use a fork to quickly beat the eggs (the yolks and whites must just mix together a bit) with a good pinch of salt. Heat 2 tablespoons of extra virgin olive oil in a heavy-bottomed frying pan, around 28 cm in diameter (you need a thin omelette) and when it’s hot pour in the beaten eggs. They’ll begin to cook on the bottom; use a wooden spoon to spread them out, so that the egg on top "descends" and gets cooked as well. Lift the omelette around the edge with a spatula, to make sure it doesn’t stick to the pan and see if it has changed colour. When it is golden brown, place a plate (slightly larger than the frying pan) on top and turn the omelette over. Add another spoonful of oil to the pan and slide the omelette back in, to cook it on the other side. When it’s ready, put it on a plate and divide it into 4 pieces slightly smaller than the slices of meat. Lay a slice of omelette on top of each slice of meat, and then, on top again, place a slice of Mortadella (if they’re too big, fold them in half). Roll up the roulade starting from the shorter side and fix it closed with a toothpick; repeat with the others. Put a saucepan on the stove with 4 tablespoons of extra virgin olive oil, the garlic “in camicia”, sage and rosemary. Sauté for 1 or 2 minutes and, when the garlic begins to brown, place the roulades in the pan, one beside the other. Turn them over in the hot oil so that they brown all over and cook well; season with salt and pepper. Turn up the heat, pour in the red wine and let it evaporate completely. Take the roulades out of the pan and put them to one side, keeping them warm. Remove the sage and rosemary as well, then tip in the peeled tomatoes and mix them with the sauce that has formed in the pan. Squash them with a fork (watch out for any splashes!) and cook for 5-6 minutes; season with salt and, if you like, a sprinkling of pepper and/or chilli pepper. Put the roulades back in the pan with the sauce and spoon it over them repeatedly. Cook for another 5 minutes. Turn off the heat, leave the roulades in the pan to rest for a few minutes, then serve them while still nice and hot (don’t forget to remove the toothpicks!).

These roulades are “plump”, well filled and therefore also suitable to be served sliced, not too thinly, and with their sauce on top. They are a simple, rustic dish that tastes delicious and almost always succeeds in being popular with children. In that case, obviously, it’s best not to use any pepper or chilli pepper.