Recipe excerpted with permission from
“Tortellini at Midnight” by Emiko Davies, published by Hardie Grant,
March 2019, $35
• 10½ oz. pork neck or fresh pancetta
• 10½ oz. pork and fennel sausages
• 7 oz. chicken thighs
• 1 baguette loaf
• 8 fresh sage leaves
• 8 fresh bay leaves
• 2½ oz. extra virgin olive oil, plus extra for greasing
• 2 oz. dry white wine
- Preheat the oven to 350 degrees.
- Cut the pork into chunks. Aim for about 16 pieces, about ½- to ¾-inch thick. Cut the chicken into about eight pieces, roughly the size and thickness of the pork. Rub the pork and the chicken with a few pinches of salt and freshly ground pepper.
- Cut the baguette into 24 rounds, about ½-inch thick.
- Thread eight metal skewers tightly with the ingredients in roughly the following order: a slice of bread, sausage, a piece of chicken, a sage leaf, a piece of pork, a slice of bread, sausage, a fresh bay leaf, a piece of pork and finish with a slice of bread.
- To cook this on the barbecue, drizzle the olive oil and pour the wine over the skewers, and cook atop a not-too-hot part of the grill, turning regularly until the bread is golden and the meat is cooked through. If the bread begins to blacken too quickly, you can finish cooking in the oven.
- To bake the skewers, place them in a greased baking dish. Drizzle with the olive oil, pour the wine over the top and bake for 30 minutes, turning halfway through.
Chef’s note: Make sure the ingredients are threaded tightly together and, if you can, place a piece of sausage next to at least one or two of the bread slices. All you need with these is some seasonal greens, blanched and tossed through a pan with garlic and olive oil. This recipe yields four servings. Mangia!