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Ingredientes
- 1/4 c. minced fresh basil
- 1/4 c. minced fresh chives
- 1/4 c. minced fresh tarragon
- 3/4 c. extra virgin olive oil
- 3/4 c. minced shallots
- 2 x Cornish game hens each quartered
- 2 x heads radicchio each cut into 6 wedges
- 1/2 c. balsamic vinegar Salt to taste Freshly-grnd black pepper to taste
- 1 c. beef stock or possibly canned beef broth
- 2 tsp grated lemon peel
- 1 tsp white truffle oil see * Note
Direcciones
- * Note: Available at Italian markets, specialty foods stores and some supermarkets.
- Mix herbs, 1/2 c. oil and 1/2 c. shallots in bowl. Place hens in large resealable bag. Add in herb oil and seal; shake well. Refrigerateovernight.
- Place radicchio on large rimmed baking sheet. Whisk balsamic vinegar and 1/4 c. extra virgin olive oil in small bowl. Season with salt and pepper. Pour all but 1/4 c. marinade over radicchio, turning to coat. Let stand 3 hrs.
- Boil stock, 1/4 c. shallots and reserved 1/4 c. marinade in heavy small saucepan over medium heat till reduced to 1/2 c., about 6 min. Add in lemon peel. Cold. Add in truffle oil. Season lemon vinaigrette with pepper.
- Preheat oven to 450 degrees. Place hen pcs on another rimmed baking sheet. Bake till brown and cooked through, about 45 min.
- Heat large skillet over medium-high heat. Add in radicchio with marinade; saute/fry till lightly browned, about 3 min per side. Serve hens and radicchio with vinaigrette.
- This recipe yields 4 servings.
- Comments: At the Fifth Floor, this is prepared with quail. Game hens make an easy-to-find substitute.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 243g | |
| Recipe makes 4 servings | |
| Calories 604 | |
| Calories from Fat 500 | 83% |
| Total Fat 56.31g | 70% |
| Saturated Fat 9.84g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 104mg | 35% |
| Sodium 264mg | 11% |
| Potassium 448mg | 13% |
| Total Carbs 6.05g | 2% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.19g | 0% |
| Protein 19.53g | 31% |
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