For 4 people - 3 slices of turkey - 75 g cooked ham - 50 g mozzarella - 1 red pepper - 1 yellow pepper - 200 g ripe, firm tomatoes - 1 sprig of basil - 1/2 glass of dry white wine - 6 tablespoons of olive oil - 2 sage leaves - salt and pepper q.s.
Wash the basil leaves, dry them with a cloth, break them up without chopping them and leave aside.
Clean the tomatoes and peppers, cut them in half, remove the skin and seeds and chop the flesh coarsely. Heat 3 tablespoons of oil, add the pepper, leaving 8 strips aside, and cook for about 3-4 minutes, stirring occasionally.
Add the tomatoes, some salt and pepper and cook with the lid on for about 30 minutes; then, just before turning the heat off, add the basil. In the meantime, flatten the turkey slices slightly, cover them with a slice of cooked ham, put a piece of mozzarella in the centre and a strip of pepper.
Roll them up, holding them in place with a toothpick. In a pan, heat the remaining 3 tablespoons of olive oil with the sage, place the turkey rolls in the pan and cook them until brown, turning them frequently.
Add salt and pepper then add the white wine and allow it to evaporate over a high heat.
Cook for 20 minutes over a medium heat and with the lid on. Cut the rolls up into regular pieces and serve with the peppers.