400 g chicken chest
100 g luganega sausage
50 g ripe bacon
1 twig Rosemary
For 4 people
1. Cut the cooked chicken breasts into pieces of about 20g each.
2. Roll the chicken up in the pancetta
3. Chop the Luganega sausage into bite size pieces and cook off
4. Arrange ingredients on a platter
5. Add Soleggiati, Prataioli mushrooms and Tris spicy mixed olives.
6. Season with pepper, herbs and rosemary.