INGREDIENTS

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
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