Italian Tamales

Pacchettini di mais - Italian Tamales
1 Package of Corn Husks (Found in the Mexican Food Section of most grocers)
1 lb ground chicken
1 tsp dried sage
1 tsp dried oregano
1 tsp dried marjoram
1 lb Yukon Gold Potatoes
1/4 lb pancetta (bacon will work fine if you are cutting cost)
2 ounces Parmigiano-Reggiano
1 12 oz jar roasted red peppers
2 tbsp capers
Kitchen Twine

Pre-Heat Oven to 350* F

Boil corn husks for 1-2 minutes. Run under cool water and wipe dry with paper towel.

In large frying pan, cook ground chicken combined with dried spices. You may need to add a small amount of oil - depending on how lean your chicken is. Set aside.

Meanwhile, peel and thinly slice potatoes. Boil in plenty of water for approximately 2-3 minutes. You want them tender - but not mushy. Use a slotted spoon to remove from the water.

Prepare pancetta or bacon until lightly browned - drain grease and pat dry with paper towel.

Place Corn leaves in L-shape. Where leaves cross, layer potato, pancetta, chicken, cheese, capers, red-peppers. Fold Corn husks into pouch shape and secure with kitchen twine. Repeat until ingredients are exhausted.

Set packets in ceramic baking dish. Drizzle with olive oil. Bake until husks are golden-brown and the contents of the packets are completely warms.

Serve with steamed zucchini and summer squash.