INGREDIENTS

INSTRUCTIONS

FOR THE CABBAGE
FOR THE PORTOBELLOS
FOR THE HEN
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
Original Title: 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
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