Preparation Chop the rocket, garlic, shallots, thyme and bread. Add the ricotta cheese. Season with salt and pepper. Make a cut in each half saddle lengthways without totally slicing through and open them up. Place the stuffing in each quarter. Roll the meat, and then wrap a slice of ham around each portion. Hold in place by using either a rosemary twig or a skewer. Place the bay leaves and the saltimboccas in the bottom of an oven proof dish, cover with the wine and drizzle with olive oil. Cook for 20 minutes in an oven pre-heated to 200°C then place them under the grill for 5 minutes. This sophisticated dish can be prepared in advance and then reheated just before serving. At this moment you can add a few chestnuts to create a true variety of flavours!

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