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Ingredientes
- 1 whl green cabbage
- 3 Tbsp. Extra virgin olive oil
- 5 ounce Pancetta, cut into cubes
- 2 Tbsp. Extra virgin olive oil
- 1 tsp Basil, minced
- 1 tsp Parsley, minced
- 2 x Garlic cloves Salt and pepper to taste
- 4 x Portobello mushroom heads, cleaned well
- 4 x Guinea Hen Breasts
- 1 tsp Rosemary, minced
- 1 tsp Sage, minced
- 2 ounce Caul fat
- 1/2 c. Cognac
- 1 c. Guinea hen glaze Salt and pepper to taste
Direcciones
- Preheat oven to 450 degrees F.
- First, prepare the cabbage. Slice the cabbage into thin strips and blanch for a few min. Drain and cold quickly. In a skillet heat extra virgin olive oil. Add in pancetta and saute/fry till it's crispy. Then add in the cabbage. Toss to combine and set aside.
- On to the Portobello mushrooms. Emulsify the extra virgin 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 min, making sure the mushroom is still hard when you touch it with the tip of your finger. It is important which 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 extra virgin olive oil, saute/fry 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 min or possibly till juices run clear.
- Remove hen from the roasting pan. Make the guinea hen glaze. Place roasting pan on top of the stove. Add in cognac to the pan juices. Bring to a boil and reduce completely. Place hen back into the roasting pan and cook for 5 more min.
- 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)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 688g | |
| Recipe makes 2 servings | |
| Calories 675 | |
| Calories from Fat 350 | 52% |
| Total Fat 39.52g | 49% |
| Saturated Fat 6.46g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 35mg | 12% |
| Sodium 1076mg | 45% |
| Potassium 1665mg | 48% |
| Total Carbs 31.16g | 8% |
| Dietary Fiber 11.9g | 40% |
| Sugars 14.57g | 10% |
| Protein 23.44g | 38% |
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