{"id":9816,"date":"2019-04-01T09:55:06","date_gmt":"2019-04-01T07:55:06","guid":{"rendered":"https:\/\/www.alfaforni.com\/pancetta-wrapped-chicken-involtini\/"},"modified":"2022-03-18T11:33:31","modified_gmt":"2022-03-18T10:33:31","slug":"pancetta-wrapped-chicken-involtini-2","status":"publish","type":"recipe","link":"https:\/\/www.alfaforni.com\/en\/recipe\/pancetta-wrapped-chicken-involtini-2\/","title":{"rendered":"Pancetta-wrapped chicken involtini"},"content":{"rendered":"<p><strong>Serves 6<br \/>\nIngredients:<br \/>\n<\/strong><\/p>\n<ul>\n<li><span style=\"font-weight: 400;\"> 6 skinless chicken thighs<\/span><\/li>\n<li><span style=\"font-weight: 400;\"> 100 g\/3 \u00bd oz fontina (or other melting cheese)<\/span><\/li>\n<li><span style=\"font-weight: 400;\"> 24 pancetta rashers<\/span><\/li>\n<li><span style=\"font-weight: 400;\"> salt<\/span><\/li>\n<li><span style=\"font-weight: 400;\"> black pepper<\/span><\/li>\n<li><span style=\"font-weight: 400;\"> chives<\/span><\/li>\n<\/ul>\n<p><strong>Method:<\/strong><\/p>\n<ul>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Cut the thighs lengthwise down to the bone and debone them trimming away the cartilage as well. Divide each thigh in two halves.<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Put the pancetta slices onto pudding moulds in a crisscross pattern.<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Slice the fontina into about 1 cm (1\/2 in) cubes.<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Place each half of the thigh into the moulds, put a cheese cube in the centre, fold and secure it. Turn the moulds upside down.<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Arrange them on the baking pan and cook them at 170\u00b0C (340\u00b0F) until the pancetta is golden. Rotate the pan regularly. If the thighs have not yet reached the core temp of 74\u00b0C (160\u00b0F), move the pan away from the fire and wait for the end of the cooking.<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Serve the chicken thighs over a bed of parsley-dredged courgettes and sprinkle with finely chopped chives. <\/span><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Serves 6 Ingredients: 6 skinless chicken thighs 100 g\/3 \u00bd  [&#8230;]<\/p>\n","protected":false},"author":1,"featured_media":9818,"template":"","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-9816","recipe","type-recipe","status-publish","has-post-thumbnail","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.alfaforni.com\/en\/wp-json\/wp\/v2\/recipe\/9816","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.alfaforni.com\/en\/wp-json\/wp\/v2\/recipe"}],"about":[{"href":"https:\/\/www.alfaforni.com\/en\/wp-json\/wp\/v2\/types\/recipe"}],"author":[{"embeddable":true,"href":"https:\/\/www.alfaforni.com\/en\/wp-json\/wp\/v2\/users\/1"}],"version-history":[{"count":0,"href":"https:\/\/www.alfaforni.com\/en\/wp-json\/wp\/v2\/recipe\/9816\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.alfaforni.com\/en\/wp-json\/wp\/v2\/media\/9818"}],"wp:attachment":[{"href":"https:\/\/www.alfaforni.com\/en\/wp-json\/wp\/v2\/media?parent=9816"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}