Pancetta Rolls in Orange Sauce

For the rolls, cut the mozzarella balls into 20 equal pieces (cut each ball into quarters). Place a sage leaf on each, then roll up in a slice of pancetta and stick onto wooden skewers. 

Rinse the mint and the parsley, shake dry and remove stems.

Rinse the oranges under hot water and peel. Cut the peel into strips and set aside (remove as much white pith as possible). Cut or divide one orange into segments and carefully remove the membranes from each segment. Squeeze the juice from the other orange through a sieve and discard the pulp. Melt the butter in a saucepan, add the orange juice and strips of orange peel and season with salt and pepper. Simmer and boil down to make a sauce. 

Fry the cheese rolls in hot oil over medium heat for about 4 minutes on all sides.