Turkey in pancetta en brochette

Yield: 4 servings

Measure Ingredient
2 \N Turkey Thighs; skinned and boned
\N \N Salt
2 \N Cloves Garlic; minced
3 tablespoons Olive Oil
16 \N Strips Pancetta; at least 4\" long
16 \N Fresh Sage Leaves

Cut the turkey meat into 16 equal-sized pieces and season lightly with salt. Mix together garlic and oil in a small bowl, Roll turkey meat in this mixture to coat. Arrange pancetta strips side by side on a cutting board. Place a sage leaf on one end of each strip. Place a turkey piece on the leaf and roll up as tightly as possible.

Oil 4 skewers lightly and impale 4 rolls on each. Place on broiler rack and broil for 5 minutes on each side, until pancetta is brown and crisp. Remove from boiler and let rest for 2 minutes. Slide the rolls off the skewer with the prongs of a cooking fork, scraping them off with one smooth motion onto the plate.

Per Serving: 266 calories, 27 g protein, 1 g carbohydrate, 16 g fat, 4 g saturated fat, 107 mg cholesterol, 232 mg sodium, no fiber.

Source: San Francisco Chronicle Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA

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