Let the schnitzels reach room temperature. Place a slice of Serrano ham on each schnitzel and sprinkle the chopped sage on top. Season with freshly ground pepper. Then roll up tightly and secure with a skewer. Fry in a bit of oil and butter until nicely browned all around in about 5 minutes, then place in an 80°C (176°F) oven for 20-30 minutes. Deglaze the frying pan with the Marsala, boil it down almost completely and add the gravy. Leave to simmer to release all those flavours and pour through a sieve. Season with salt and a drizzle of vinegar or lemon juice.

Grate the potatoes into a bowl, add the egg yolk, chives, salt and pepper and stir well. Heat up a frying pan with oil over medium-high heat, put a cooking ring in the pan and spoon ¼ of the rösti mixture into it. Press firmly into the ring, then carefully remove the ring. Do this 4 times and flip the rösti when you see that they are nicely coloured. Adjust the level of heat to ensure they are evenly cooked and golden brown.

In the meantime, fry the Brussels sprouts in a knob of butter for about 4 minutes until al dente and season with salt and pepper. Remove the saltimbocca from the oven, remove the skewers and cut into nice slices. Lay the slices on the rösti in overlapping fashion and spoon the Brussels sprouts and gravy around and on top.

As a finishing touch, grate some fresh nutmeg over the dish.

This is a true favourite of mine!