Pancetta Chicken Sausage Rolls

Eataly is the place to shop when it comes to Italian delicacies. The cookbook of the same name is packed with delicious classics that are all easy to make. This dish contains both chicken and sausage, and you roll it all up in crispy bacon.

Method

Place the chicken breast slices on your work surface and carefully flatten them with a rolling pin. Season the slices with salt and pepper and sprinkle with half of the thyme. Cut the sausage into slices approximately the same thickness as the chicken slices.

Arrange the pancetta or bacon slices in groups of three, overlapping one another. Place the courgette slices on the pancetta, followed by the chicken slices, and finish with a slice of sausage. Roll up the pancetta so that the filling is enclosed, and secure the roll with a cocktail stick.

Heat the oil in a frying pan, add the meat rolls and fry them for 15 minutes over medium heat, or until browned all over. Pour in the wine, add the garlic clove, sage and remaining thyme, and cover the pan with a lid. Braise everything for another 15 minutes, or until cooked through; check the contents of the pan occasionally and add a little water if necessary. Serve the meat rolls with a seasonal salad.

Image: from ‘Eataly’ by @Food Editore/Piermichele Borraccia, 2017, Uitgeverij Unieboek | Het Spectrum, Houten.

Eataly
€45,-
Uitgeverij Unieboek | Het Spectrum