| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Dujour11 |
2 |
Servings |
INGREDIENTS
| 1 |
|
Whole green cabbage |
| 3 |
T |
Olive oil |
| 5 |
oz |
Pancetta, cut into cubes |
| 2 |
T |
Olive oil |
| 1 |
t |
Basil, chopped |
| 1 |
t |
Parsley, chopped |
| 2 |
|
Garlic cloves |
|
|
Salt and pepper to taste |
| 4 |
|
Portobello mushroom heads |
|
|
cleaned well |
| 4 |
|
Guinea Hen Breasts |
| 1 |
t |
Rosemary, chopped |
| 1 |
t |
Sage, chopped |
| 2 |
oz |
Caul fat |
| 1/2 |
c |
Cognac |
| 1 |
c |
Guinea hen glaze |
|
|
Salt and pepper to taste |
INSTRUCTIONS
Preheat oven to 450 degrees F. First, prepare the cabbage. Slice the
cabbage into thin strips and blanch for a few minutes. Drain and cool
quickly. In a skillet heat olive oil. Add pancetta and saute until
it's crispy. Then add the cabbage. Toss to combine and set aside. On
to the Portobello mushrooms. Emulsify the olive oil and herbs in a
food processor, and spread over the black side of the clean Portobello
head. Sprinkle the mushrooms with salt and black pepper. Place
mushrooms on heavy broiler pan. Broil for a few minutes, making sure
the mushroom is still firm when you touch it with the tip of your
finger. It is important that the portobellos are not starting to lose
water, this would be a sign you''re over cooking them. To prepare the
guinea hen. Salt and pepper the breast. In a skillet heat olive oil,
saute the bottom of the breast for 30 seconds. Remove from skillet.
Sprinkle hen with rosemary and sage and then wrap it in the caul fat.
Place hen in a roasting pan and put into oven. Bake at 450 degrees F
for 8 minutes or until juices run clear. Remove hen from the roasting
pan. Make the guinea hen glaze. Place roasting pan on top of the
stove. Add cognac to the pan juices. Bring to a boil and reduce
completely. Place hen back into the roasting pan and cook for 5 more
minutes. To serve, slice the hen into 6 slices. Place a mushroom in
the center of the dish, and top with some cabbage. Place 3 slices of
the guinea hen on top and sprinkle with the sauce. Repeat for the
second serving. Yield: 2 servings OriginalRecipe: PETTO DI FARONA CON
I CAVOLI, PANCETTA E TESTA DI FUNGHI (Roasted Breast of Guinea Hen
Served with Braised Cabbages, Pancetta and Roasted Portobello
Mushrooms) Busted and entered for you by: Bill Webster CHEF DU JOUR
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