Peel and finely dice the garlic and shallots.
Put the minced meat in a suitable bowl with the diced shallots, garlic and leaf parsley. Mix with the eggs, paprika powder and chili. Season with salt and pepper!
Cut the toast into fine cubes and fry in hot butter together with thyme and garlic until golden brown. Drain and cool. Remove the thyme sprig and garlic.
Add the toasted white bread cubes and pine nuts to the minced mixture form and mix well. Season the mixture once more with salt and freshly ground pepper.
Form 12 balls from the minced mixture and then shape them into nice round flat slices (approx. 6 cm ø). Wrap each slice with a sage leaf and a slice of ham and pin with a wooden stick.
Heat the olive oil in a frying pan of the same size and fry the meat slices for about 5 minutes on both sides. Take out and drain, remove the wooden stick and keep warm.
Goes well with this dish: Earth apple-porridge-vegetables
Tip: Always use an aromatic ham, it will give your dish a wonderful touch!