Chipolatas Wrapped In Sage Pancetta Recipes

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PANCETTA & SAGE-WRAPPED CHIPOLATAS



Pancetta & sage-wrapped chipolatas image

Update your pigs in blankets by swapping streaky bacon for pancetta - they can still be easily assembled the day before

Provided by Jenny White

Categories     Side dish

Time 40m

Number Of Ingredients 3

16 rashers pancetta
16 sage leaves
16 good-quality pork chipolatas

Steps:

  • Heat oven to 190C/170C fan/gas 5. Lay a slice of pancetta on a board and place a sage leaf lengthways on top. Roll a chipolata up in the pancetta and sage, and transfer to a roasting tin with the end of the pancetta underneath. Repeat with the remaining pancetta, sage and chipolatas, and roast for 30-35 mins.

Nutrition Facts : Calories 197 calories, Fat 16 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 11 grams protein, Sodium 1.2 milligram of sodium

CHIPOLATAS WRAPPED IN SAGE & PANCETTA



Chipolatas wrapped in sage & pancetta image

Update festive favourite trimming pigs-in-blankets by covering sausages in Italian bacon and herb

Provided by Good Food team

Categories     Dinner, Side dish

Time 30m

Yield Makes 24

Number Of Ingredients 3

24 slices pancetta
24 whole sage leaves
24 chipolata sausages

Steps:

  • Heat oven to 220C/200C fan/gas 7. Put 1 slice of pancetta on a chopping board and stretch out using the back of a knife. Put 1 sage leaf and 1 sausage on top, and roll the sausage up on the diagonal, covering all of it. Put on a lightly greased baking sheet and repeat with the remaining sausages. Can be prepared and chilled 2 days ahead. Cook for 20-25 mins until crisp and cooked through.

Nutrition Facts : Calories 103 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Protein 6 grams protein, Sodium 0.6 milligram of sodium

CRISPY PANCETTA CHICKEN WITH SAGE



Crispy Pancetta Chicken With Sage image

For more great recipes visit my Home and Garden Blog: www.GrownFromScratch.com Recipe given to my sister by Mary in the UK and was originally adapted from Susan Spungen.

Provided by GrownFromScratch

Categories     Meat

Time 1h

Yield 6 serving(s)

Number Of Ingredients 8

6 boneless skinless chicken breast halves (about 3 pounds, please note I substituted boneless, skinless, trimmed chicken thighs )
kosher salt & freshly ground black pepper
1 head roasted garlic
18 slices pancetta (pancetta is pork belly that has been cured with spices & salt for several months. )
16 large sage leaves
4 tablespoons olive oil, plus more for drizzling
1/2 cup dry white wine
1 cup chicken stock

Steps:

  • 1. Wash and dry the chicken. Remove the tenderloin and set aside for another use. Season both sides lightly with kosher salt and pepper. Using a fork, spread the roasted garlic, if using, all over the chicken breasts. On the top side of the breast, lay 1 slice of pancetta over the lower portion of the breast, wrapping it snugly so it adheres. Lay a sage leaf on the center of the breast, and wrap the upper portion with a second slice of pancetta. Turn the breast over and wrap a third slice of pancetta over the back of the breast. Repeat with the remaining chicken, transferring the pieces to a plate as you go. (The chicken can be made in advance up to this point. Just wrap tightly in plastic wrap & refrigerate.).
  • 2. Preheat the oven to 450 degrees Fahrenheit.
  • 3. Toss the potatoes, lemon, 10 sage leaves, oil, and a pinch of kosher salt and pepper in a large bowl until well coated.
  • 4. Meanwhile, heat a large cast-iron skillet or grill pan over high heat until it is very hot. Drizzle the pancetta-wrapped chicken with oil and place in the pan with the sage leaf side down. Cook over high heat until the pancetta is brown, about 5 minutes. Turn the breasts over and transfer the pan to the upper rack of the oven for 15 minutes, or until cooked through.
  • 5. Remove the chicken from the pan, transfer to a plate and set aside. Deglaze the pan with the wine over high heat. Reduce the wine until almost evaporated, and add the chicken stock. Continue to cook until reduced by half.
  • 6. Transfer the chicken to a large platter.

Nutrition Facts : Calories 252, Fat 12.6, SaturatedFat 2, Cholesterol 76.7, Sodium 196.1, Carbohydrate 3.6, Fiber 0.1, Sugar 0.9, Protein 26.4

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