pancetta, parmesan and lemon stuffing rolls

From the website of Delicious Magazine

Serves 8
Take 30 minutes to make and 15 minutes in the oven, plus cooling
50g butter
1 medium onion, finely chopped
1 celery stick, finely chopped
1 leek (about 200g), washed and thinly sliced
Leaves from 2 fresh rosemary sprigs, finely chopped, plus extra small sprigs
175g fresh white breadcrumbs
75g finely grated Parmesan
Finely grated zest of 1 small lemon
3 tbsp chopped fresh flatleaf parsley leaves (reserve the stalks for the turkey)
1 medium egg, beaten
16 thin slices smoked pancetta

  1. Melt the butter in a saucepan over a medium heat. Add the onion and celery and fry, stirring occasionally, until soft but not browned. Add the leek and finely chopped rosemary and cook for a further 3 minutes. Transfer to a mixing bowl and leave to cool.
  2. Stir in the fresh breadcrumbs, grated Parmesan, lemon zest and parsley leaves, followed by the beaten egg and some freshly ground black pepper.
  3. Divide the stuffing mixture into 16 even pieces and shape into short, fat cork shapes. Wrap 1 piece of pancetta around the centre of each piece, pushing a small sprig of rosemary under the pancetta as you go. Place the stuffing rolls seam-side down in a lightly oiled shallow roasting tin. Cover and chill until needed.
  4. When you remove the turkey from the oven, increase the oven temperature to 200°C/fan180°C/gas 6. Uncover the stuffing rolls and roast in the oven for 15 minutes or until crisp and golden. Set aside to cool for about 5 minutes to allow them to firm up slightly before serving with the turkey and all the traditional accompaniments.

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posted by jacqi on 07 Nov 06 - 9223 views


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