Chipolata with sage, pancetta and tomato salsa

6 servings

50 minutes

Chipolatas with sage, pancetta, and tomato salsa are a masterpiece of Italian cuisine that combines rich aromas and a tender texture. Thin chipolata sausages wrapped in fragrant sage leaves and salty pancetta gain an expressive flavor when grilled. They are complemented by a refreshing tomato salsa with hints of garlic, mint, and balsamic vinegar, creating a harmony of juiciness and spiciness. This dish is perfect for summer evenings when you crave something rich yet light. Historically, sage and pancetta have often been used in Italian cuisine to add depth to meat dishes, while fresh tomatoes are an integral part of Mediterranean gastronomic heritage. This cooking method makes the sausages special: they become crispy on the outside while remaining juicy on the inside, revealing the full palette of flavors.

Energy value per serving

• Calories: 1016.1
• Proteins: 46.1g
• Fats: 88.7g
• Carbohydrates: 4.9g

Ingredients

• Chipolata sausages: 16 pc
• Sage leaves: 1 pc
• Pancetta: 8 pc
• Cherry tomatoes: 4 pc
• Extra virgin olive oil: 1 tbsp
• Balsamic vinegar: 1 tsp
• Garlic: 1 clove
• Fresh mint: 5 g

Cooking steps

1. Soak 8 bamboo sticks in cold water for 30 minutes.

2. Place the chipolatas in a pot and cover with cold water. Bring to a boil, then drain the water.

   Required ingredients:

   • Chipolata sausages: 16 pieces

3. Preheat the barbecue. Cut the pieces of pancetta in half. Place a sage leaf on the chipolata and wrap it all together with a piece of pancetta. Repeat with the remaining sausages.

   Required ingredients:

   • Sage leaves: 1 piece
   • Pancetta: 8 pieces

4. Leave about a quarter from the edge of the sausage and pierce it with a stick. Similarly, thread 3 more sausages onto the stick. Take a second stick and thread the sausages from the other end. Repeat with the remaining sausages.

5. Slightly spray the grill with vegetable oil and fry the sausages on both sides for about 8 minutes until they turn brown.

   Required ingredients:

   • Chipolata sausages: 16 pieces

6. Cut cherry tomatoes into 1 cm cubes. Thinly slice the garlic. Finely chop the mint and remaining sage. Place everything in one bowl, add olive oil and balsamic vinegar, and mix. Arrange the sausages on a plate and drizzle with the sauce.

   Required ingredients:

   • Cherry tomatoes: 4 pieces
   • Garlic: 1 clove
   • Fresh mint: 5 g
   • Sage leaves: 1 piece
   • Extra virgin olive oil: 1 tablespoon
   • Balsamic vinegar: 1 teaspoon