1. Soak the raisins in white wine for 20 minutes
2. Beat the loin slices and arrange them on the work surface
3. Rinse the capers in water 3 times and remove the excess water.
4. Drain the raisins and set the wine aside
5. Finely chop the ham, the raisins without wine, the capers and the pine nuts.
6. In a bowl, add a spoonful of breadcrumbs to the mixture and mix everything well.
7. Spread the filling on the loin slices
8. Roll up the slices and close them with toothpicks.
9. Add the extra virgin olive oil to a pan and brown the slices, turning them often.
10. Add a pinch of salt
11. Pour the previously reserved wine into the pan and let the alcohol evaporate over a high flame for at least 2 minutes.
12. In a bowl, place ½ jar of pepper pesto and ½ jar of tomato pesto and dilute everything with 1 glass of water.
13. Pour everything over the rolls.
14. Cover and lower the heat as soon as it reaches boiling point
15. Cook for 10 minutes, turning them halfway through and moving the pan from time to time to prevent them from sticking.
16. Once cooked, remove the rolls and reduce the sauce
17. Add a jar of Salento caponata to a saucepan and heat for 5 minutes
18. Plate the rolls with a little sauce and accompany them with warm Salento caponata