For the veal rolls with ham and sage, take the meat out of the refrigerator in time, wash it, pat dry and season with pepper. Place 1 slice of ham on each meat and 2 leaves of sage on top, then roll up and fix with a toothpick.
Peel the shallots, remove the roots and cut them into fine strips. Preheat the oven to 120 degrees, place a small buttered casserole dish in the oven.
Heat a non-stick pan, when it is hot add the oil and brown the involtini on all sides. Reduce the heat, add the butter, toss the veal rolls in it a bit, remove them and put them in the baking dish in the oven.
Now add the onions to the pan, sauté, dust with the powdered sugar, let them caramelize a bit. Deglaze with port wine, let it boil down, add veal stock and season vigorously with green pepper.
After 15 minutes, the veal rolls should also be cooked through in the middle. Arrange everything on a plate, put a dab of cream on the involtini.