| 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 ROBERTO DONNA SHOW #DJ9084 PIEMONTESE MENU Converted by MM_Buster v2.0l. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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