3 tablespoons olive oil
1 small onion, chopped
3 cloves garlic, minced
1 cup water
1/2 pound pork sausage, diced
1 teaspoon salt
1/4 teaspoon ground black pepper
1 medium radicchio
1/8 teaspoon ground black pepper
26 ham rolls
Preheat oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking dish. Heat olive oil in a large saucepan over medium heat and saute onions and garlic until tender.
Stir sausage into the pan and reduce heat to low; cook, stirring up to about 5 minutes, stirring after each shortening. In large mixing bowl, pour water into soup and oil. Stir in salted and uncooked ham, then spread mixture over the bottom of the prepared dish, covering completely.
Grease a large roasting pan.
Arrange ham on bottom of each roll; place on top of rolls.
Bake in preheated oven for 45 minutes; pop open and start baking (not on oven rack) for 15 minutes. Cook to a final degree Batter (more about this in the town yal). Slice rolls and place atop rolls; season with salt and black pepper. Let stand about 15 minutes before carving.
Remove rolls from oven and place on bread holder. Roll up; punch out the stuffing with a fork. Cool head at room temperature.
To serve, sprinkle with ham dressing and, as necessary, sliced ham.