With the arrival of autumn, when the first mists envelop the Lombard countryside, culinary tradition enriches itself with hearty and flavorful dishes, such as escaped birds. This second course, rooted in peasant gastronomy, consists of thin slices of veal, wrapped in a delicate slice of pancetta and flavored with sage leaves, a combination that enhances the meat, making it succulent and fragrant. The cooking technique, which involves careful browning in butter, allows for a golden crust on the outside, while the inside remains tender and moist, thanks to the fat of the pancetta that melts during preparation. Originating from Lombardy, escaped birds are a dish that lends itself to various regional variations, where pancetta can be replaced by lardo for an even richer sauce, and it can be accompanied by seasonal side dishes such as mashed potatoes or a radicchio salad. This dish is ideal for a family Sunday lunch, when everyone gathers around the table to enjoy traditional recipes. In some areas, the rolls are also served with a splash of white wine during cooking, which further enriches the flavor. Escaped birds not only represent a tasty way to make the most of meat cuts, but also evoke a sense of nostalgia for the meals of the past, where each course was prepared with care and passion. With their enveloping flavor and tender texture, they are a true tribute to Lombard cuisine, perfect for warming up the colder evenings.

Tenderize the slices of veal, so that they are reduced to three millimeters, lay them on the table, cut pieces of 6x8 centimeters and place a very thin slice of pancetta (or lardo for even richer sauce) and a leaf of sage on each. Roll the meat tightly and skewer the rolls three or four at a time on a wooden stick. Between each roll, place a small cube of pancetta and half a leaf of sage, as at the beginning and end of each skewer. Quickly brown them in sizzling butter on both sides, add a little broth, cover, then lower the heat to finish cooking inside for an hour. If cooked halfway, it takes about twenty minutes and they are salted at the time of serving. In the end, the slices should be tender and leave plenty of sauce, so they can also be accompanied by polenta.