Pork Rolls in Pan

Method

1. Peel and thinly slice the potatoes.
2. Clean the leek (remove the outer layer) and slice it thinly.
3. In a pan, melt a knob of butter and add the leek; cook until softened.
4. Add the sliced potatoes, season with salt, and cook over medium heat, stirring occasionally, until the potatoes are tender.
5. Meanwhile, prepare the meat. Place the pork neck slices between two sheets of plastic wrap and pound them thin.
6. Cut each slice in half (or into two pieces).
7. Season each piece with salt and pepper.
8. Place a sage leaf on each piece, roll it up, and secure with a toothpick.
9. In another pan, heat a drizzle of (garlic) oil and brown the rolls on all sides.
10. When well browned, add a splash of water, cover, and cook until fully cooked through.
11. Add small pieces of scamorza cheese to the pan with the rolls; let it melt to create a little sauce.
12. When the potato-leek mixture is cooked, blend it with an immersion blender until smooth. Adjust with black pepper.
13. To serve: spread a layer of potato-leek cream on a plate, place the rolls on top, and garnish with dried tomatoes and a sage leaf.