Aside from lamb, one of the common food items in Molise is rabbit. From what I hear, or read online at least, rabbit is delicious. One of the traditional ways to serve it is on skewers with sausage. Spiedini di Coniglio in Italian, these skewers are a breeze to throw together. Plus, kebabs or skewers of any kind are always a fun way to present food!
Personally, I wasn't quite sure my palate was up to eating rabbit, and I also didn't have time to find a butcher who sells it near me. So, instead I used chicken, which my research told me is a good substitute for most rabbit recipes. Since I already know that chicken and prosciutto go well together, I decided to give it a try. The original recipe did say to use salt on the chicken before wrapping it in the prosciutto, but given the saltiness of the prosciutto itself, I left this out. I thought it was delicious with no sauce, but just the delicate taste of the olive oil drizzled on top. Delicious!
Chicken and Sausage Skewers
Adapted from Rustico: Regional Italian Country Cooking by Micol Negrin, 2002
-Makes 6 Skewers-
1 boneless skinless chicken breast
4 pieces prosciutto
1/2 pound hot Italian sausage, or 2 links
12 bay leaves
- Preheat the oven to 375 degrees.
- Cut the chicken into pieces (You want about 12 pieces for 6 skewers). I cut mine into short strips, but you could cut them into chunks as well.
- Wrap the chicken with some prosciutto.
- Cut the sausage into 12 pieces.
- Assemble the skewers by alternating pieces of chicken, sausage, and bay leaves. Use 2 of each item on each skewer.
- Put the skewers on a baking sheet and drizzle with a little olive oil.
- Bake for about 10-15 minutes or until the chicken and sausage are cooked through.
Ryan's rating of Chicken and Sausage Skewers - 5.