Start by preparing a vegetable stock. In a pot combine vegetables, salt and water and bring to a boil. Cook for 20 minutes then filter when still hot and set aside.

Heat the oil in a wok, sauté the roll, season it with the rosemary and sage all around, turn it to sauté evenly, add the Balsamic Vinegar of Modena PGI and evaporate for 10 minutes.

Add enough vegetable stock to cover the roll half way, lower the heat, cover and cook for 50 minutes; if needed, add more stock during this time. Remove the roll from the wok, allow the cooking juices to thicken and use as gravy on the meat.

Slice the roll, accompany with rocket or other greens,  drizzle with the sauce and serve.