INGREDIENTS
300 g skinless chicken breast, cut into four thin slices
2 thyme sprigs, leaves only
200 g long sausage (you can use whichever type of sausage you prefer, but it is best to use one without herbs or seasoning)
12 thin slices pancetta or bacon
2 zucchini, cut lengthwise into thin slices
5 tablespoons extra-virgin olive oil
200 ml white wine
1 clove garlic
3 sage leaves
salt and pepper
seasonal salad, to serve

TO MAKE
Arrange the slices of chicken breast on the countertop and gently flatten with a rolling pin. Season the chicken with salt and pepper and sprinkle over half the thyme. Cut the sausage into pieces about the same width as the flattened chicken breast slices.

Lay out the slices of pancetta or bacon in groups of three overlapping, on the countertop. Put the slices of zucchini on top of the pancetta, followed by slices of chicken, and finish with a piece of sausage. Roll up each slice of pancetta with its fillings and secure the rolls with cocktail sticks (toothpicks).

Heat the oil in a pan, add the meat rolls and cook over medium heat for 15 minutes, or until brown all over. Pour over the wine, add the whole garlic clove, sage and remaining thyme, cover, and cook for an additional 15 minutes, or until cooked through, checking the pan from time to time and adding a little water if necessary. Serve the meat rolls with a seasonal salad.

TIP: If you would like to try a lighter version of this delicious dish, replace the pancetta or bacon with slices of lean ham and add some champignon mushrooms that have been pan-fried in a little oil, one clove of garlic, and some finely chopped flat-leaf parsley.

Serves four.

Recipe and images from Eataly: Contemporary Italian Cooking. Published by Phaidon Press.