Cut the pecorino into thin slices, more or less the same size as the sage leaves. Wash the leaves and then pat them dry. Spread half a teaspoon of Piccantissima – or according to taste – on 8 of them, lay a slice of pecorino on top and cover with the remaining leaves to form little “parcels”. Carefully coat them with the flour, then the beaten egg with a pinch of salt, and finally the breadcrumbs, ensuring that they don’t open. Repeat the procedure again, so they have a double breading. Put a deep heavy-bottomed frying pan on the stove with plenty of oil; when it’s nice and hot, add the stuffed leaves and fry them, turning them over so they become golden brown on both sides. Use a slotted spoon to remove them from the pan and lay them on absorbent paper to drain off any excess oil. Season your “parcels” with salt and serve immediately while nice and hot.