Veal Rolls with Sage and Olives

My Grandmother used to make this for me however I have a somewhat different variation, its full of flavor and basically buonissimo!
YOU'LL NEED:

- 2 lbs veal scallops
- 1 big bunch of fresh sage (sorry the dry stuff wont work here)
- 1 T spoon drained capers
- 16 black pitted olives
- 3 T spoons balsamic vinegar
- 1 garlic clove
- fresh ground pepper
- pinch of salt
- 3 T spoons olive oil
- 1/4 cup dry white wine.

PREPARATION:
- On a cutting board, prepare the sage leaves, garlic, olives and cappers and chop finely then add the T spoon balsamic vinegar along with a dash of salt and pepper.
- Place your veal scallops on a platter and spread the above mixture (sage, capers etc) over each piece of veal.
- Roll the scallops and tie each roll with kitchen string.
- In a frying pan, add the olive oil over medium heat and brown the rolls. Add the remainder of the balsamic vinegar and cover for 5 minutes.
- Pour 1/4 cup of dry white wine, reduce your heat and let simmer for approximately 15-20 minutes.
- Remove and remove the string and serve.
- Optional : my grandmother normally prepared a light tomato sauce (made with fresh diced tomatoe with basil, garlic, salt & pepper. Then she would drizzle a bit of the sauce over the plated veal rolls.